Most people who have spent time in a kitchen will tell you that baking and cooking are fundamentally different crafts: the former tends to follow strict formulas that require absolute precision while the latter is largely adaptable and often intuitive.
But New York-based Natasha Pickowicz, a four-time James Beard Award-nominated American pastry chef and cookbook author, argues the two are more alike than many think, citing similarities between making artisanal pastries and Chinese hotpot.
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