The 12 Most Stunning Desserts Bill Addison Ate This Year

When I was in my twenties, I made restaurant desserts for a living. I never attended culinary school, but I had an aptitude for baking: the solitary morning hours, the exacting formulas, the on-the-fly creativity with ingredients at hand and in season. My time in professional pastry taught me this: Master the structure, and then you find freedom in the form. read more...