Comments on: And Now For Something Completely Different…

By: Where I’ve Been – East Village Kitchen

Where I’ve Been – East Village Kitchen — Wed, 05 May 2010 01:04:10 +0000

[...] I just finished my internship at the fancy Manhattan restaurant and I’m taking a week, or maybe two, to reflect on where I want to go next. I’m using my free time to get back into my own kitchen to work on some exciting projects, one of which is the resurrection of the Dessert FourPlay project. [...]

By: Cheese Doughnuts ~ Meyer Lemon Confit – East Village Kitchen

Cheese Doughnuts ~ Meyer Lemon Confit – East Village Kitchen — Mon, 08 Mar 2010 00:48:58 +0000

[...] This post is an installment from the ongoing Dessert FourPlay project, in which I prepare and write about all of the desserts in Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef by pastry chef Johnny Iuzzini. For more on this project, click here. [...]

By: Foodie

Foodie — Fri, 12 Feb 2010 17:57:53 +0000

Congrats! I am coming by for a Marshmallow!

By: Citrus Salad ~ Calamansi Noodles – East Village Kitchen

Citrus Salad ~ Calamansi Noodles – East Village Kitchen — Tue, 09 Feb 2010 21:37:29 +0000

[...] and other TopicsMaking Squash Puree or Pumpkin PureeMaking Pie CrustMaking Fresh Pasta « And Now For Something Completely Different… February 9, [...]

By: ashley

ashley — Fri, 05 Feb 2010 22:25:06 +0000

I am so happy you are doing this and cannot wait to follow. Hopefully you’ll still be going full fledge in june and i can be one of those dinner party guest. tricky desserts are so not my forte.

By: Sara

Sara — Tue, 02 Feb 2010 20:34:24 +0000

Congratulations on your internship! Your journey has been such an inspiration. Best of luck with these exciting new challenges.

By: Joanna

Joanna — Mon, 01 Feb 2010 15:57:47 +0000

Congrats on the internship!! Looking forward to drooling over your creations from the book

By: The Duo Dishes

The Duo Dishes — Mon, 01 Feb 2010 07:36:31 +0000

Congrats on your internship! We can live vicariously through you.

By: Lauren

Lauren — Sat, 30 Jan 2010 04:51:08 +0000

Erin – Because the plan is to blog the whole book, I’m not going to be posting the actual recipes, because that would be like giving the book away for free. Chef Iuzzini deserves royalties for his work.

The book is designed to be challenging-but-doable for home cooks. There are a lot of workarounds for the more complex stuff, as part of the project I’m not planning to take them, but they seem like great substitutions for cooks who want a taste of these masterpieces without some of the hassle. I like that I won’t need too much extra equipment to do this project.

By: Nicole

Nicole — Sat, 30 Jan 2010 00:45:06 +0000

Such a great idea. I will be looking forward to reading about this. Julie (of Julie and Julia) had great sucess becaus it is a great idea. It’s so impressive when you take on a challenge. Good luck getting your hangs on the seasonal items and most importantly, have fun!

Maybe you can grade the recipes? this guy is doing it for a Martha Stewart book, she even had him on the show

http://jeffandmartha.blogspot.com/