Perhaps the most exciting thing about this transitional period is that I'm afforded the time to dust off years of accumulated books and magazines, notes and recipes- not just from others, but my own as well. This sifting and sorting helps put my whole career into perspective. It's a reflection of how I've evolved over time and a roadmap for where I will go from here.
As I embark on several new content-generating projects, I'm not sure whether this blog (and Notes From the Kitchen) will see any more updates and maintenaince. I have, however, always felt it important to leave them up for as long as possible- a resource and a document of an important period of my development. And in recent weeks, I've received a lot of questions and requests about the recipes that have been posted; they have always been available through each individual post, but I never took the time to archive them in any way, in any one spot. Until now.
To satisfy all of those requests, I've consolidated all of the recipes and charts posted here- over 140 in all, plus almost 30 recipes from the early NFTK blog- into two files. It is a book's worth of material, for sure, but on the surface, random and scattered. I would encourage readers to sift back through the sites to get the full context of each. The posts and recipes represent about a year's worth of daily work- the personal discovery and in some cases, re-discovery of techniques and ideas. Sharing and exchanging information has always been the motivation for much of what I've done, and will continue to be in the future.
Download: Workbook Recipe File 2009-2010
Download: Notes From the Kitchen Recipe File 2008
Thank you so much, this will be great help and refrence for all of us.
Posted by: akhil | January 24, 2012 at 12:02 PM
Thanks for this fantastic resource Michael. I've really enjoyed reading your thoughts here on the blog. Best of luck in the future.
Posted by: Jason T | January 24, 2012 at 12:48 PM
Thank you very much, you should write a book from the compilation of files above. If you do write a book, please continue to include metric measurements as you have done so here, Thanks again and all the best.
Posted by: Pat | January 24, 2012 at 02:03 PM
This is amazing work, and a great inspiration to keep on pushing forward,
Thank you so much!
Posted by: Antoine | January 24, 2012 at 02:39 PM
Chef, thank you for inspiration all recent years. As a self taught cook/chef, I remember I came across an article about you since you were in MI. Then, I have been following you since you arrived at Le Bernardin. It was an honor to meet you several times at Starchef and in Le Bernardin kitchen when I had opportunities to stage for job there almost 2 years ago. Unfortunately, I was unable to join the kitchen. Although I am not a pastry chef but your blog has been an inspirational source/education. I had chances to peek into your kitchen, I was amazed by it. I always thought that if I ever have any opportunity in life, I would love to apprentice with you to learn more on pastry side. I wish you very best of luck in your next adventure and looking forward to your book one day. Thank you for such an inspiration. Sincerely,
Posted by: Jitti Chaithiraphant | January 24, 2012 at 03:12 PM
what are you going to be doing now? open up your own pastry shop?
Posted by: rp | January 24, 2012 at 03:25 PM
It's so wonderful! But..are there missing baking instructions for the Clafouti?
Posted by: Takeout No More | January 24, 2012 at 04:24 PM
You are most generous. So much to learn.
Posted by: Tim O | January 24, 2012 at 04:52 PM
this is so very kind of you - it is deeply appreciated!
Posted by: Ocean's Edge | January 24, 2012 at 05:22 PM
thanks a lot for the effort of putting this together and sharing it so freely
Posted by: j | January 24, 2012 at 06:03 PM
Oh thank God!!!!!! Last year I printed out all the Notes recipes and alphabetized them in a 3 ring binder - and I've been meaning to get around to the workbook ones - but now I don't have to! This is fantastic.
I wish you the best of luck in whatever you do next. Your eloquence, insight, generosity and honesty are what inspired me to get into Pastry, and I am now on that journey and am happier than I have ever been. So thank you, Chef, for everything.
Posted by: Aaron Arabian | January 24, 2012 at 06:57 PM
The great ones are generous enough to share what they have learned with others. You sir, are one of the greats. Merci.
Posted by: Beth | January 25, 2012 at 06:22 AM
Thanks so much for these.
Posted by: Chicken Fried Gourmet | January 25, 2012 at 11:22 AM
Thank you, Chef.
Posted by: tanya | January 25, 2012 at 08:20 PM
Thank you, Chef Laiskonis. Wishing you the best of luck in your endeavors, and keeping an eye out for your projects.
Posted by: Michael | January 26, 2012 at 02:39 PM
Best of luck with your new endeavors. Keep us updated please :)
Posted by: MiraUncut | January 27, 2012 at 02:21 PM
This is such a generous gift! Thank you so much for compiling this.
Posted by: an inspired pastry student | January 27, 2012 at 02:44 PM
Unbelievable! So much thought and effort. An example for us all. The field has been sown. Let's see what fruit it puts forth.
Posted by: Charles W Barrett | January 29, 2012 at 04:07 PM
Thank you Chef. As a pastry student you have provided a tremendous amount of inspiration!!!! The only sad thing is I would not be able to get the opportunity to work along side you.
Posted by: Zachary Georges | January 30, 2012 at 02:09 AM
Amazing, thank you so much for sharing your time and creativity. I have really enjoyed, and appreciated your work on these pages. Good luck with your next endeavor!
Posted by: charmaine baan | February 11, 2012 at 03:36 PM
Thanks Chef, your time and skill is much appreciated. Best of luck!
Posted by: Breadguy @ Kenwood bread maker | March 07, 2012 at 08:56 AM