In America, over the past five years, there has been an explosive interest in the culinary arts. People want to experiment and cook innovative and exciting dishes. They want to bake artisan breads and brick-oven pizzas. Food is culture. Food is also location, heritage, geographical origin, and above all, language. Foodies have there own clannish vernacular and lingo. Cooking and baking is like being accepted into a secret society; you need to know the password to be able to get in.
What, then, is patiss? It is the abbreviation for a patisserie. Get more information at http://cruiseblogjohnpond.com/2011/07/26/masterchef-featured-patisse/. A patisserie Read the rest of this entry »