Pastry chefs say sweet traditions are the future

Pastry chefs say sweet traditions are the future

While such classic desserts as puddings, pies and cakes may seem deeply ingrained in society, they’ve only been around the past few centuries, according to the late Richard Sax, author of “Classic Home Dessert,” a book regarded by many as the definitive source on comfort sweets. Before the emergence of desserts, “distinctions between sweet and savory dishes were hazy,” Sax wrote.

But even as modern chefs also experiment with unexpected savory ingredients—such as herbs, cheese and

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.