VUE

Most recently, you released a fih cookbook. What can readers expect from "Pastry Love"? ese are by far my favorite and best recipes all to- gether in one big journal. Like everything else, the more you practice the better you get. With this fih book I feel these recipes are the ones that people will bake again and again. What's your creative process like when coming up with a new book? It is a mish mash of pouring over cookbooks, read- ing food magazines, cruising on Instagram, going out to eat a lot, traveling and taking lots of pictures and tasting a lot of things. e internet is an incredible re- source that I use constantly. And then there is a lot of time in the kitchen playing around to see if you have something that works. To what extent was the home baker in mind as you were considering recipes? 100 percent. I'm always thinking of my book editor's mom—who I've never met but I imagine she is a re- ally lovely woman—someone who doesn't spend a lot of time in the kitchen and her son is sending her this recipe to make. With the holidays right around the corner, do you have any special food-related traditions you share with your family? For me and my family, it's all about eating all day long. Every anksgiving, Christopher and I go to our best friend's mom's house in Rhode Island. She cooks a huge feast and I bring one of every pie we make at Flour. We all challenge ourselves to eat some of every dessert—there are usually about 10 on the table. What are some of your favorite desserts from the book that you find fitting for the holiday season? Oh my, so many! I love the gis in this book—the peppermint kisses, apple cider miso caramels and pea- nut buttercrunch. e adult spice cake is full of rum and spice and cream; sticky bun kouign amann for family breakfasts; cranberry pecan and fig walnut breads; egg- nog cheesecake; pumpkin pecan bread pudding. V U E N J . C O M 115

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