Thanks all for your support of sated! And now, a quick diversion: I’ll be providing cookies for a book event tomorrow: the authors Improv Sewing: A Freeform Approach to Creative Techniques will be doing a demo and book signing at Britex Fabrics in downtown San Francisco. I was approached because they were looking for a […]...
Prepare to Get Sated
Dear readers, It’s been a little while since my last cookbook was published. Some of my friends have been asking me what my next project would be, and I’m so excited to finally be able to announce it to the world: I have been collaborating with Stephanie of the beautiful Desserts for Breakfast to create […]...
Chocolate Mousse Methodology, Day Five
Before I finish off my mousse experiment, I want to remind all you faithful readers that this Saturday is the big Food Blogger Bake Sale! We have had a location change since my first announcement: the bake sale will be this Saturday, April 28, at Omnivore Books from 11-4. Omnivore Books was the location of […]...
Chocolate Mousse Methodology, Day Four
Remember back with mousse #1, where I discussed how eggs enriched a mousse like nothing else? The only issue was that the eggs in the classic French style mousse weren’t cooked, so it should be avoided by those with health concerns. However, the next two mousses use eggs that are cooked, so you don’t have […]...
Chocolate Mousse Methodology, Day Three + {Tool Review}: Tovolo Quick Prep Mixer
Apologies for falling behind on the mousse recipes – I wanted to add on a review of my latest kitchen gadget, one that’s very apropos for mousse-making. The photo above is of the Tovolo Quick Hand Mixer. I picked mine up on sale from a kitchenware store – I’ll confess that normally I would have […]...
Chocolate Mousse Methodology, Day Two
Thanks for the feedback on my mousse project! As I anticipate typing the word “mousse” about a hundred times in the next couple days, I am totally waiting for “mouse” to slip into one of these posts and elude both the spellcheck and my mousse-addled eyes. If only I could blame Autocorrect when that happens… […]...
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. 
