The BHB’s Latest Food Reads

Tuesdays are Tart Days.
After two days of prepping, making my fillings and setting up my mise en place, I walk in to the bakery of Tuesday, put my stuff down, put on my apron, and prepare to spend the first few hours of my day making upwards of 300 individual 4-inch tarts.

If my mise en place is perfect, I barely have to move. I can just pull down tray after tray, piping or scoop the fillings with an automatic motion, and slip into The Zone. I might perk up to answer questions, take in orders, or help out another baker, but otherwise I’m in my own world.

It’s a perfect time to get some reading in.

A series of books on a shelf. Visible titles are “Kitchen Confidential by Anthony Bourdain” “32 Yolks by Eric Ripert,” “The Art of Eaing by M.F.K. Fisher”, “Consider The Fork” by Bee Wilson, “The Physiology of Taste” by Brillat-Savarin,  Anthony Bourdain: The Last Interviews, “ and “Dirt” by Bill Buford
Part of my small food writing library. Recipe books take up another set of shelves.
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