Monday, February 23, 2009

How to Cook Everything Vegetarian: Tuiles

So fetching, chocolate tuiles. See how cunning and sophisticated with the crushed pink peppercorns? Mark Bittman's idea. 

Too bad these weren't just a little more delicious, a little crispier, a little less leathery. 

That's the thing about glamorous food styling -- it's so often a lie

I'd rather eat a graham cracker. Trust me, so would you.

19 comments:

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