Archive

 

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

 

 

Comments

[akhil]

Thank you so much, this will be great help and refrence for all of us.

[Jason T]

Thanks for this fantastic resource Michael. I've really enjoyed reading your thoughts here on the blog. Best of luck in the future.

[Pat]

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.

[Antoine]

This is amazing work, and a great inspiration to keep on pushing forward,
Thank you so much!

[Jitti Chaithiraphant]

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,

[rp]

what are you going to be doing now? open up your own pastry shop?

[Takeout No More]

It's so wonderful! But..are there missing baking instructions for the Clafouti?

[Tim O]

You are most generous. So much to learn.

[Ocean's Edge]

this is so very kind of you - it is deeply appreciated!

[j]

thanks a lot for the effort of putting this together and sharing it so freely

[Aaron Arabian]

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.

[Beth]

The great ones are generous enough to share what they have learned with others. You sir, are one of the greats. Merci.

[Chicken Fried Gourmet]

Thanks so much for these.

[tanya]

Thank you, Chef.

[Michael]

Thank you, Chef Laiskonis. Wishing you the best of luck in your endeavors, and keeping an eye out for your projects.

[MiraUncut]

Best of luck with your new endeavors. Keep us updated please :)

[an inspired pastry student]

This is such a generous gift! Thank you so much for compiling this.

[Charles W Barrett]

Unbelievable! So much thought and effort. An example for us all. The field has been sown. Let's see what fruit it puts forth.

[Zachary Georges]

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.

[charmaine baan]

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!