cuisine art
...rhubarb consommé
with honey yogurt panna
cotta and tropical fruits
Last fall, Zuckerman significantly enlarged her
audience with The Sweet Life: Desserts from Chanterelle
(Bulfinch, 2006), which she envisions as a sort of virtual
internship for home pastry chefs. In this text for both
the kitchen counter and the coffee table, Zuckerman,
who last year was recognized by Pastry Art and Design
Magazine as one of the country’s 10 best pastry chefs,
offers not only step-by-steps for Chanterelle’s greatest
hits, but also meditations on steam and chocolate,
on “the unique consistency of citrus curds” and “the
magical qualities of quince.”
For her next act, Kate Zuckerman would like time
to learn more about food chemistry and gather her
thoughts on the relationship between food production
and consumption, a topic that her academic back-
ground in anthropology suggests. But right now, at
the lovely Chanterelle, she enjoys her own “sweet
life,” teaching and learning, pleasing all her audiences
c Chanterelle, 2 Harrison Street, New York, NY
212.966.6960 chanterellenyc.com
