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Quote by Erica Bauermeister

“The class stood companionably around the wooden counter, trying to navigate forkfuls of cake into their mouths without losing a crumb to the floor. The frosting was a thick buttercream, rich as a satin dress laid against the firm, fragile texture of the cake. With each bite, the cake melted first, then the frosting, one after another, like lovers tumbling into bed.”

Book:The School of Essential Ingredients

Work

The School of Essential Ingredients

This novel weaves together the lives of a diverse group of individuals who attend a cooking class, revealing how the act of cooking becomes a catalyst for personal growth and community bonding. more

Author

Erica Bauermeister

Erica Bauermeister is an American author born in 1959. Her works are known for their unique perspective and profound emotional depth, primarily focusing on themes of family, love, and human nature. more

“The strawberry, he informs us, is a member of the rose family and its botanical name, Fragaria, means "fragrance." And while most people know it is the only fruit with seeds on the outside, it is actually not fruit at all but swollen stems. It is one of the few fruits to contain ellagic acid, a compound believed to prevent healthy cells from turning into carcinogenic ones. My classmates cluck their tongues at this. "And the best way to cook the fraises," he says in his distinct fresh accent, "is to barely cook them at all. Which is why my strawberry crème brûlée is so fantastic. Quick to make, delicious, and the texture of the berry remains firm." Combining strawberries in rum, sour cream, and cream plus a dash of fresh lemon juice in a bowl, he tosses the mixture and spoons it into ramekins. Ideally, he says, the strawberry mixture should be refrigerated for several hours to meld the flavors. However, since we're on a time crunch, he sprinkles each with brown sugar before sliding them under the broiler so the tops turn a crusty caramel in seconds.”

Strawberries Food Science Baking Class Creme Brûlée

Book:Sweet Love

Source: Sweet Love

“We each get a ramekin to taste. Tapping my spoon against the brittle caramel shell, I am rewarded with the satisfying crunch that distinguishes the great brûlée. Underneath, the slightly tart strawberries remain red, fresh, and firm, bursting with flavor enhanced by the sweet rum and cream. So simple and light and, yet, so rich. I could linger forever, but already we are on to the next lesson: almond-infused hot white chocolate over iced berries. How bizarre. "Very popular in England," D'Ours observes, a tad derisively. I find myself strangely mesmerized by the melting of white chocolate chunks into heavy cream, a slight almond fragrance emanating as the mixture swirls and warms in the double boiler. I've never been a fan of white chocolate. I've never seen the point of chocolate without, well, chocolate. But I have a feeling I'm about to be converted. The frowning Angela distributes bowls with red and blue frozen berries slightly thawed. From a little pot, she pours the hot white chocolate sauce over them and it thickens immediately, on contact. To top it off, she sprinkles on a few chopped almonds. "Bon appétit," she snaps, filling my glass of champagne. Okay, I may have just passed dying and stepped directly into heaven. This is, hands down, the most fabulous thing I've ever eaten. It should be illegal, it's so good. And the weird thing is, it doesn't even taste like white chocolate over frozen berries. It's sweet and perfumed and something else entirely. It's gooey.”

Baking Class White Chocolate Creme Brûlée Tastings

Book:Sweet Love

Source: Sweet Love

“The only highlight of the evening was that I discovered flan.”

Flan

Author:Bill Hader

“-¿Alguien puede decirme qué diantre es eso? Y señaló hacia el valle con un dedo imperioso e imperial, el que había utilizado para señalar las Pirámides cuando aquello de los cuarenta siglos o -en otro orden de cosas- el catre a María Valewska.”