Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry – then coffee! Sherry Yard Read Quote
Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension. Sherry Yard Read Quote
Meringue allows me to cut out flour in a lot of desserts and make them lighter. It’s just about my favorite thing to work with. Sherry Yard Read Quote
At Spago, we make all of our pasta from scratch with egg yolks, so I’m always looking for new ways to play with egg whites. Sherry Yard Read Quote
It’s all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own. Sherry Yard Read Quote
If someone wants to order a cake, I might say, ‘OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won’t be good, it won’t be fresh.’ Sherry Yard Read Quote
I’d rather bake 14 times a day than bake one time a day and have all the bakers go home, and then everything’s 14 hours old by the time anyone eats it. No. Sherry Yard Read Quote