Tuesday, November 16, 2010

The Modern Cafe in "The Huffington Post"

I am extremely honored and flattered to be in this list of books compiled by a person whom I admire tremendously: Chef Michael Laiskonis from Le Bernardin in NYC. It is a list of the chef's ten essential cookbooks and "The Modern Cafe" made the cut. Thanks chef!


  1. Congratulations!

    Thank you for taking the time to write great books and this blog. I am looking forward to your 3rd book, please include as many pictures as possible.

    Thanks again and all my best.

  2. Chef Migoya: I just purchased The Modern Cafe (after seeing the reference on HuffPost, and knowing your name because I also own your Frozen Desserts too)and I must say THANK YOU. Your attention to detail and commitment to the highest quality are inspiring to a pastry amateur like myself.

  3. I didn't know where else I could post this but... I read your piece about pastry laminated with foie gras in Modern Cafe, and was wondering if a butter made with shellfish shells (crawfish, lobster shells ground with the butter and the sieved out) would fail as well? Meaning no flavor being somewhat apparent in the final baked product.

  4. Maker
    If you could find a way to incorporate those flavor into the butter bloc without adding any moisture, it would probaly work out. Maybe it would have to be in the form of a dehyrated shell stock. Not sure, but the whole point is to not add more moisture otherwise you will have soft laminated products.