Even the best of bakers use premade ingredients.
who won over our hearts while making our favorite childhood snacks and candies from scratch on Bon Appetit’s YouTube series “.” Oh, and she graduated from Harvard, has a master’s degree in culinary history from McGill University in Montreal and studied pastry in Paris at École Grégoire-Ferrandi. She’s kind of a big deal.,” which comes out on Nov. 8. In the book, she demonstrates that you don’t need fancy kitchen equipment or even a celebratory occasion to enjoy a homemade dessert.
“I’m not opposed to making ice cream at home, but most at-home ice cream makers are just not going to give you a product as good or creamy as Häagen-Dazs or any other store-bought brand,” she said. “I have a couple recipes in the book that use store-bought ice cream to help with assembly.
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