The art of french pastry phần 724
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wouldnotbewhatitis.She
isbasedontheWestCoast
andIaminChicago,and
foranentireyear,froma
distance,sheworked
tirelesslyatretestingand
rewritingeachrecipethatI
senttoherinmybroken
English.Shehasgone
wherenotmanyhavegone
before,insideamale
Frenchchef’sbrain,and
extractedtheessenceofmy
thoughts.Itwasan
absolutedelightworking
withher.Iappreciateher
finetouch,honesty,
perseverance,andhumor
atthesametime.
Thankyoualsoto
ChristinaMalachandthe
entireteamatKnopf,who
believedinthebookfrom
thestartanddidagreat
jobeditingit,andtoJanis
Donnaud,myagent,who
guidedmethroughthis
entireprocess.Iam
gratefultoPaulStrabbing,
theFrenchPastrySchool’s
photographerforthelast
fifteenyears.Onlyhecan
capturetheessenceofmy
pastries.Thanksto
JohannaLowe,who
broughtherEuropean
touchtothephotoshoot
andhelpeduswithprops
andstylingwithsuchgreat
attentiontodetail.
Savingthebestforlast,I
ameternallygratefultomy
spiritualbrotherSébastien
Canonne,M.O.F.,who
createdtheFrenchPastry
Schoolwithmein1995.
WeweretwoyoungFrench
chefswithnomoneybut
withavisiontocreatethe
bestpastryschoolinNorth
America,andafter
eighteenyearsIcansay
thatwehavenever
deviatedfromthisgoal.
Thisperseveranceand
commitmenttoqualityis
whatmakestheschool
whatitistoday.Without
Sébastienthisbookwould
notexist.
Iwanttothankmy
familyintheUnitedStates,
startingwithJoKolanda
andBruceIglauer,thebest
parents-in-lawonecould
