White House Pastry Chef Whips Up Low Fat Mousse
The Graduate Center, CUNY – Prohansky Auditorium
Physicist Amy Rowat pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. William Yosses is the executive pastry chef at the White House and a CUNY alumnus. Together, they explore the physics behind some of our favorite foods.
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CLICK HERE: http://bit.ly/1nG01Uc Each cake comes with a video and detailed pdf instructions with lots of images. It shows how you can make each cake and dessert from start to finish. If you are searching for any of t...
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Toaster pastries are the perfect breakfast treat for kids and can be a real crowd-pleaser when you're hosting a sleepover. Here's an easy recipe for homemade...
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Learn how to make a pastry called pate a choux, the basis for cream puffs, profiteroles, and a towering croquembouche. Get the recipe at http://www.finecooking.com/recipes/salty-caramel-croquembouche-ricotta-cream.aspx.
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Pastry Chef: Tarek Yadroudj