Twenty-something years ago, while sitting on the floor of a bookstore, this gorgeous dessert inspired me to read Georges Blanc’s cookbook, The Natural Cuisine of Georges Blanc, cover to cover. The recipe sounded so tantalizing, I wanted to stick a fork right into the book. Instantly, I knew I had to go to cooking school. Halfway into the program at the Culinary Institute of America, we were required to find a job in a real-world kitchen. Soon, I was packing my bags for the tiny village of Vonnas, France, to spend a year as an apprentice with Chef Blanc. I was still burning to learn how to take a humble ingredient like a pear and make it so irresistible. It’s as simple as this. Bathed in aromatic syrup, filled with … [Read more...]
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
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