Good Food
Market Report
Robert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College. He is the author of four cookbooks. His most recent book, The Dessert Architect , is now in its second edition. He enjoys using peak season strawberries and cream infused with bay leaf in this Strawberry Gratin recipe.
By Evan Kleiman • • 1 min readRobert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College. He is the author of four cookbooks. His most recent book,
The Dessert Architect, is now in its second edition.
He enjoys using peak season strawberries and cream infused with bay leaf in this Strawberry Gratin recipe.
The full episode
6 of 7
A Food Forest; Perfect Fondue; Nitrates in the Water
The full episode
6 of 7A Food Forest; Perfect Fondue; Nitrates in the Water