Sick of Tiramisu? Bored with Creme Brulee? Well, try breakfast for dessert . . . that's how they've been doing it at French Laundry since '94. Chef Thomas Keller's "warm cinnamon-sugar doughnuts served with cappuccino semifreddo were an instant hit," influencing experimentation with breakfast cereals and french toast at restaurants throughout the country.
via NYT
Thursday, February 19, 2009
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