About Cassia & Rose
People often talk about how you should cook by feel. To qualify as a competent chef, you should detach yourself from your thermometer and use only your pinky and your lower lip. You should know that your chocolate needs more heat to have that perfect snap. These people are elitist self-righteous toque-toting jerks. (Actually, I'm just upset that I can't temper chocolate right; many of them are in fact quite nice, and some of them don't even wear toques.)
If you truly want a superior and consistent product, you can’t rely on eighteenth century techniques and recipes. In the postmodern pantry, there is only room for SCIENCE.
Cassia & Rose was first launched on September 21st 2008. Although the idea then was to share recipes with friends, the site is slowly growing into a collection of base recipes and techniques – both contemporary and classic – can be transposed to the chef’s exact application.
To hopes of saving a few trees, each of the recipes are available in single-page downloadable PDF files. If precision is necessary, the ingredients have been scaled in grams; ingredients without measurements can generally be added to the cook’s liking without affecting the integrity of the recipe. Ingredients that cannot be sourced locally are often available online at a fair price, but should you have trouble finding something in one of these recipes, by all means, drop me a line and I would be glad to help out. Substitutions are often possible: sorbet stabilizers can be omitted, spices can be interchanged, and with a little determination, some special equipment can be made with parts from a hardware store.
Cassia & Rose is hosted as part of the Rêvasser Network. The site is best viewed in Firefox or Safari with a minimum screen resolution of 1024 by 768. Typography by Christian Schwartz, base powered by WordPress, Gallery theme by Scott Wallace.
Print Listing
Internet development and culinary arts have not always been mutually conclusive. Sure, you can find a good recipe on any old foodblog.com, but things can get tiresome when you accidentally spill your wet ingredients on your keyboard while reading the next step. Save yourself on computer repairs with these printer-friendly Portable Document File (PDF) versions of Jonathan’s Pretentious Foods. Downloadable, ready to print, and great for you filesharing sorts.
Downloads:
PB+J Pork | Ma Po Tofu | Chocolate Steak | Ribbon Pasta Dough | Fruit Marshmallows
Sachertorte Base | Chocolate & Sichuan Pepper Sorbet | Salsa Sorbet
Inspiration
playing with fire and water | STUDIOKITCHEN | Workbook (Michael Laiskonis)