The James Beard Award–winning founder of Milk Bar and host of Bake Squad shares her personal stories and wisdom for igniting passion, following your joy, and creating a satisfying life. Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad, celebration and solace. It marks big and small milestones and creates memories of comfort and joy. And Christina Tosi, the founder and CEO of Milk Bar, believes it can save the world. Does the combination of sugar, flour, and butter have some magical ability to fix all the craziness of our modern existence? Of course not. Tosi knows a cookie is just a cookie—but bringing the joy a cookie holds into every area of your life most definitely can. The spirit of dessert—the relentless, unflinching commitment to finding or creating joy even when joy feels hard to come by—is what can save us. And then we, in turn, can each save the world.Tosi shares the wisdom she learned growing up surrounded by strong women who showed her baking’s ability to harness love and create connection, as well as personal stories about succeeding in the highly competitive food world by unapologetically being her true self. Studded with personal and unorthodox recipes, Dessert Can Save the World reveals the secret ingredients for transforming our outlooks, our relationships, our work, and our entire collective existence into something boldly optimistic and stubbornly joyful. Biografía del autor Christina Tosi is the two-time James Beard Award–winning chef and owner of Milk Bar, with locations in New York City, Washington, D.C., Boston, Las Vegas, and Los Angeles. She is also the host of the Netflix series Bake Squad and was featured on the hit Netflix docuseries Chef’s Table: Pastry. She is the author of Momofuku Milk Bar, Milk Bar Life, All About Cake, Milk Bar: Kids Only, and Every Cake Has a Story. Extracto. © Reimpreso con autorización. Reservados todos los derechos. INTRODUCTIONS ARE AWKWARD That’s why I find it best to just cannonball straight in with a Hey, hi, how’s it going? What are you all about? Me? I am a pastry chef. I am also a relentless optimist. This is not a coincidence. I grew up watching my grandmothers and mom bake almost daily. The first professional pastry chef I saw up close, though, was at Aquagrill in New York City in 2003, where I worked as the hostess by night while going to culinary school during the day. Janet was a tiny British woman with a soft, round face, brown hair pulled back under a small white cotton hat, and black work shoes caked with layers of flour. She’d worked in the industry a long time, so she was far from a wide-eyed newbie like I was. The tiny kitchen was cramped and hot, but Janet didn’t seem to notice. Watching her face as her insanely strong forearms folded layers of butter into dough, I could tell that she still thought that making puff pastry was one of the most magnificent things imaginable. And watching her work from afar, so did I. Pastry chefs, on average, are overworked, underpaid, and exhausted (which is secretly part of why we love it). Sunrise is already the middle of the day for most, and weekends, if you’re lucky enough to get one of those, fall on Tuesdays. We land toward the bottom of the pecking order in professional kitchen life, so for the most part there’s not a whole lot of respect from colleagues and very few moments of glory. Yet I’ve never met a pastry chef who wasn’t obsessed with what they did. I suspect that most, like me, love baking with their whole hearts because they know what dessert does for people. The feeling that first heavenly bite awakens is very real—both for the person indulging in the creation and for us as pastry chefs, even if we’re stuck back in the kitchen and don’t get to witness it firsthand. That feeling is straight-up joy. This book is for everyone who is crazy in love with dessert (which, based on my highly analytical calcula
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- Editorial: Vintage
- Autor: Tosi, Christina
