When I started working at Chez Panisse, there was something called crème anglaise on the menu…and my job was to make it. Of course, I had no idea what crème anglaise was – other than something with a funny name that I got in trouble for pronouncing wrong on several occasions. But I pretended I knew what it was when everyone was talking about making it to go with the desserts. And luckily for my career, after a few years, I probably made at least one batch everyday for the next thirteen years, and stirring up a batch of crème anglaise became second nature to me.
Results tagged creme anglaise from David Lebovitz
Dinner at Hidden Kitchen
On May 13, I’ll be hosting a dinner at the always-booked Hidden Kitchen in association with the folks at Context Travel. Local food gem Meg Zimbeck will join me, and aside from a super dinner, guests will also get a copy of my upcoming book, Ready For Dessert.
There’s just a few spaces left, It’s now sold out, so if you’ve been dying to try Hidden Kitchen, or would like to get a closer look at that worrisome bald spot that appears to be growing on the backside of my head, you can e-mail your name to be on the waiting list.