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a frequent dinner chez Jacques
and an overall state of calm and relaxation
In a brand-new afterword
lumberjacks and ne’er-do-wells
You know how it is: some days
Lioroooosh: Baking from my Tel Aviv Kitchen (Lior Mashiach) Calabrian a frequent dinner chez JacquesMy love affair with baking began when I still needed to climb on a stepstool to reach our kitchen counter, where my mom would hand me a big wooden spoon to stir the cake mix, and then I would get to lick the spoon clean. That love of baking would lead me from a little town in Israel to New York, where I studied the art of pastry, and to internships at some of the top restaurants in the world, including The Mercer Kitchen, RBI Cakes, and Noma.
