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White Peach Tartelettes With Rosemary Sugar & Some Book Tour Updates

White Peach Tartelettes With Rosemary Sugar

Up until an hour ago, I was having one of those posts starting with a sentence I’d write and erase, and re-write. Not anymore. Obviously. Here are three sentences I have not started over. Yet. So much I have to say and about the same I’m still trying to wrap my head around.

First, it may sound like a broken record, but if I don’t say this a gazillion times, I won’t say it enough: for all your emails, tweets, facebook notes and messages telling me how much you are learning from the book… Thank you. Thank you from the bottom of my heart. To hear you say that you are inspired by its content, its approach, its voice, leaves me humbled and honored. It’s been giving me a smile on my face and a skip in my step this past month and a half that the book has been out.

It’s always a bit of a struggle talking about Plate To Pixel. I want the book to do well, for all the people who have worked hard on it. I was proud of it when it was just a PDF on my laptop. I am even prouder of it now that I read your messages. I am excited to see it in your homes, to get your "before" and "after" shots. I am even more excited for the space left within for more details, for a sequel.

White Peach Tartelettes With Rosemary Sugar

I am however completely left uneasy when a friend comes to the house with a copy to be signed. When my mother-in-law sends her aqua-aerobics group to buy a dozen copy at the bookstore or when my husband beams with pride when someone says "I heard Helene’s book is out" and he picks up a copy from the coffee table.

It’s surreal. It’s awesome. It’s weird. I have no idea whether to smile or run. So I usually sit there and take a deep breath, inhale the moment and silently thank the person across from me for the time they are giving me.

I’ve been doing this for weeks now. Almost two months actually. It seems like an eternity and it seems like yesterday. I know. It’s cliche. Well that’s fine. It’s corny. That’s fine too. That’s perfect actually. I can do corny. That I know. I just don’t know what authors are supposed to do. I have never done this before. "Breathe" "Take it in", "Enjoy"…Yes. I do that. Then a couple of trusted friends, my editor also, mentioned I should have a book release party, a book signing, a book tour. Ugh. Oh.

White Peach Tartelettes With Rosemary Sugar

I did have a party. For close friends in town, around a good dinner and a few bottles of Champagne. It made more sense to do it that way. They had been there during the writing, the rare moments of frustrations. I wanted to thank John for always making me something tasty to eat when I was too preoccupied to find my way into the kitchen. I wanted to thank Fanny and Patrick for pouring me a glass of wine and mandating I’d take a break. I wanted to thank those friends who made fatigue disappear and mended my soul with their kindness.

I even made tartelettes to celebrate…

And then the book was out, shipped off to you and I went back to work. Shooting, writing, styling, shooting some more. That’s my element. Then about 2 weeks ago, I was staring at my Twitter feed when it hit me. Here were three bloggers who were discussing the book and getting excited to learn from it and by including me in their exchange, it really hit me hard on the head. I got quiet again. I wanted to shout "thank you!". I did. But I wanted to shout it again and shake someone’s hand and give them a hug too for letting my work be a part of theirs.

White Peaches

The words book tour and book signing were reiterated by dear friends again. So yes. After taking the book on a little christening of sort in Sante Fe late April, I am officially taking the book around the US, little by little, one workshop at a time. I am writing it out loud so I can allow myself to say "I wrote this book and I think you might find it full of great pieces of information." Yes! Again. I found that I am much more comfortable giving a workshop as I take that baby out into your worlds.

So…I am kicking things off this weekend with a book signing in Charlotte, NC on Friday the 17th from 1.30pm til 3pm or so at Amelie’s Bakery. Big thanks to Taylor for getting it organized! If you are in the area, come say "hi"! Would love to meet you and thank you!

Next month, I have the great honor of returning to Evo 11 in Park City Utah as a speaker on July 7th-9th where I’ll do a food photography workshop. And while this is separate from a book tour, the wonderful Rachael and Jyl, the founders of Evo, have suggested bringing a few copies for a giveaway. While I am still working the number with my editor, I wanted to extend a warm Thank You to the Evo 11 team. Woot!

White Peach Tartelettes With Rosemary Sugar

Separately from the conference, when I told my dear friend Maria that I would be in her neck of the woods again, we started talking about doing a book release event of some sort for Plate To Pixel. A few emails later and because it is a technical book, the concept of a Book Workshop Tour came about.

So…The Plate To Pixel Book Workshop Tour(!) will indeed stop in Salt Lake City, Utah, on July 6th! The 4-hour workshop will be held at the Market Street Grill at Cottonwood, from 10am til 2pm. There are 12 spots available. It will be completely hands on and I want everyone to be able to benefit from one another and get as much out of it as possible. So yes, a small group is ideal.

UPDATE: The workshop is full and registration is closed. Looking forward to meeting you if you signed up!
If you are interested in attending, shoot me an email at photoworkshopslc @ gmail . com and I will send you a packet with the class description, class fee and how to register and secure your spot. That’s not all though! The wonderful Heidi at Foodie Crush who literally put this whole thing together on her own, is sponsoring one person to attend the workshop for free! For a chance to win a spot at the workshop held in Salt Lake City on July 6th and brought to you by Foodie Crush and Market Street Grill, head on over to Heidi’s site and follow her instructions.


But this coming weekend, it’s Charlotte first! In the next week, I will be putting up a page dedicated entirely to the Plate To Pixel Book Workshop Tour with an ongoing list of the cities I will be traveling to, doing workshops and signing books.

Here is a tease of an awesome two day cooking and food photography workshop I will be doing with Squam Art Workshops, in New Hampshire in September. More details soon!

In the meantime, let’s have some pies, shall we? Tartelettes. Bien sur. White Peach Tartelettes With Rosemary Sugar. Shared with friends because they taste better this way…

White Peach Tartelettes With Rosemary Sugar

White Peach Tartelettes:

If given a choice, I will rush to grab white peaches without hesitation. They remind me of those we get back home. Some are white inside and some have rosy tones instead. Their peach flavor is bit more subtle than the yellow varieties but just as juicy and delicious.

Makes eight 3.5-inch tarts


For the crust:
1/2 cup millet flour
1/2 cup corn flour
1/2 cup potato starch
1/2 cup sweet rice flour
1 stick very cold butter
1 large egg
1/4 cup ice cold water

For the rosemary sugar:
Mix together 1/2 cup granulated sugar with 2 tablespoons finely chopped fresh rosemary.

Remaining ingredients:
8 small sized peaches – white or yellow


Prepare the tart dough:
Sift together the millet flour, corn flour, potato starch, sweet rice flour and salt in a large bowl.
Cut the butter into very small pieces over the dry ingredients and quickly work it in the flours with your fingertips until you get large sandy pieces.
Make a well in the center of the flour mixture, add the egg and water and start working the dough from the outside toward the inside of the bowl, quickly moistening the flours and gathering the dough into a ball. Wrap in plastic wrap and refrigerate one to two hours.
Butter and four 8 mini tart shells. Remove the dough from the fridge and let it sit at room temperature for about 10-15 minutes. Roll the dough between 2 pieces of parchment paper to about 1/4 to 1/8 thick. Cut out circles a little larger than your tart shells and place them inside the tart pans, flush the borders with a sharp knife. Refrigerate for about 30 minutes.

In the meantime, prepare the sugar and peaches. For the sugar, just rub the rosemary into the sugar to release its natural oils. Set aside until ready to bake.
To prepare the peaches, peel them, cut them in half, remove the pits and cut into thin slices.

Assemble the tart by placing peach slices in a decorative patterns inside the shells. Sprinkle with as little or as much rosemary sugar as you wish.

When ready to bake, preheat the oven to 350F and position a rack in the middle. Bake for about 30 minutes, until the shells start getting golden brown and the peaches release their juices.

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Caroline @ Pink Basil June 14, 2011 um 3:12 pm

I just bought the book on Amazon and can't wait to read it! Thank YOU for writing it, I'm sure it's going to be a big help?

Jessie June 14, 2011 um 3:15 pm

is that cream you serve it with? looks delish! i can vanilla ice cream would be lovely with it too… and maybe vanilla with a hint of ginger as well!

Maria June 14, 2011 um 3:16 pm

I can't wait until you are in Utah. Less than a month! Gorgeous summer recipe!

Michelle Stiles June 14, 2011 um 3:18 pm

I adore your book and am constantly learning more everyday. You are an awesome woman. True example of hard work driven by passion.

With that said please come to the Seattle area. PLEASE!

Alina—Explora Cuisine June 14, 2011 um 3:19 pm

Very exciting adventure for you, congratulations! I can tell from your words in the post how happy you are, great job, I think you deserve it with all my heart! I didn't buy your book yet, but I will in the next days 🙂 Those tartelettes look yummylicious!

Calder Clark June 14, 2011 um 3:20 pm

I'm about to buy it on Amazon and am so thrilled we're at least in the same town- when life slows down, let me treat you to a nosh at Bin 152! Congrats on all the success.

la domestique June 14, 2011 um 3:23 pm

I am working my way through your book and learning so much! I'm in the Boulder/Denver area and would love to see your book tour come thru.

Caroline @ chocolate and carrots June 14, 2011 um 3:28 pm

Those look beautiful! Your photographs are stunning. 🙂

KG3 June 14, 2011 um 3:32 pm

I am not a photographer, nor one who even dabbles it the art. I have never even considered taking pictures of the food I make. Your recipes and warm, light voice however have encouraged me in the kitchen and convinced me to buy your book. I bought it out of support, as a thank you for the joy your posts bring. Once read, maybe you'll even inspire me to get out my camera and see what happens.

Becky at VintageMixer June 14, 2011 um 3:39 pm

Just sent you an email! I would absolutely love to be a part of your workshop and to glean from your talent and expertise.

Beth June 14, 2011 um 3:40 pm

Rosemary sugar! Brilliant! I've used citrus-infused sugar before but never an herb. Such a great idea.

connie June 14, 2011 um 3:44 pm

What beautiful mini tarts! They look like roses, in pastry form. Gorgeous.

Unknown June 14, 2011 um 3:46 pm

I am so excited for your workshop, Helene. I would really love to attend.

I'm salivating over those peaches. We won't get our Utah peaches until August.

Melissa @Dash of east June 14, 2011 um 3:52 pm

I am absolutely loving your book, it is such an inspiration to this budding food photographer!

Crossing my fingers and hoping you'll make a stop in Atlanta. And I can't wait to take a photography workshop with you one day!

Victoria June 14, 2011 um 4:11 pm

You did such a wonderful job arranging the peaches so perfectly. The tartlettes are beautiful.

Kimberly Murray June 14, 2011 um 4:14 pm

Please come to Atlanta! I can't promise that I won't be completely shy and say something totally cliche like, "I love your book!," but I would really be honored to meet you. I love your photography, styling, and words and get excited and nervous every time I open your book.

Irene June 14, 2011 um 4:21 pm

Mmmh, they look perfect and I love the photos very much.

Sara, Ms Adventures in Italy June 14, 2011 um 4:22 pm

So jealous – my company is sponsoring at EVO and a few of my colleagues will be there, but not me 🙁

Will you be at BlogHer (San Diego) in August?

DessertForTwo June 14, 2011 um 4:57 pm

So exciting to hear this news! I was hoping since you were all the way in SLC, you would skip on over to San Francisco?? Please?? 😀

Coconut and Vanilla June 14, 2011 um 5:05 pm

I love the idea of rosemary with sugar. I have to try this out soon!

Great for you, touring the US with yor book! Would like to meet you, too.

Greetings, Lena

Unknown June 14, 2011 um 5:07 pm

Perfect summer recipe!

cindy* June 14, 2011 um 5:28 pm

congrats helene! i have been following you for years now and i cannot wait to pick up your book (i just moved across the country and it was a major hit to the checkbook 😉 you have truly been an inspiration! your humility is so sweet and real. congrats again!

Julie from June 14, 2011 um 6:52 pm

You're so amazing! Congrats on the workshop tour. Dare I ask you to come to Orlando and do a workshop tour stop? 😀 I would totally organize it, you just tell me & I'll do it. Thank you for sharing your knowledge and for being so kind.

PS I just bought a set of tartelette pans, can't wait to try my hand at making them! 😀

Zielenina June 14, 2011 um 7:41 pm

Congrats!You deserve it 🙂 I've got the book and it's jus great!

Unknown June 14, 2011 um 7:42 pm

Keep posting your book tour stops! I'm hoping for one in Greenville or Asheville!

Averie @ Love Veggies and Yoga June 14, 2011 um 8:40 pm


I was just at Foodie Crush's site and commented there…if I wasnt going to be in Mexico with Penny de los Santos over the time of Evo11, I would SO BE THERE!

I would be honored to learn from you and I regret, kick myself, and hate that I didnt do your New Mexico workshop last month or two ago. Ugh. Bad planning on my part.

I love that you're taking your book around the country. And that you are so humble, gracious, and touched by the success and accolades people have for you…which just makes people, including me, love you even more 🙂

I hope you're going to come to CA! Can't wait for the announcements! 🙂

Heidi / FoodieCrush June 15, 2011 um 12:26 am

So excited to see you in Salt Lake City for the workshop and to observe your mad talents in person. Congratulations on all of your success, with much more to come.

Cares and Mimi June 15, 2011 um 1:47 am

I am so sad! I will miss you in Charlotte by 24 hours. We are stopping there on Saturday on our way to Daufuskie Island. Your book is beautiful, congratulations! – Carrie

Pilarh June 15, 2011 um 2:42 am

You deserve it all! the book is great, finally got me excited to move from my point and shoot to my husband camera a Cannon EOS5D and I'm loving it!!!!
Thanks a lot, but I still think I'm more gratefull for your macarons recipes!

Mrs. Hot Cocoa June 15, 2011 um 4:42 am

I just got the book, and it's fabulous — full of great advice and inspirational photos. Come to Boston on your tour!!

Unknown June 15, 2011 um 5:30 am

The tart is just beautiful.

Laura June 15, 2011 um 5:51 am

Enjoy every second, you deserve it!

The photos of the peaches is stunning!

Thanks for the continuos ispiration!

Lori @ Laurel of Leaves June 15, 2011 um 6:11 am

Yummmmm. What a delicious looking recipe!
Thanks for being so vulnerable about the book and its success. I can only imagine what it must be like.
And while I don't have your book (yet!!), I know I am going to love it. I would also love to attend one of your workshops if you make it around to Nashville, TN (though hopefully you would wait until late November when I am back in the country :-P)

Anonymous June 15, 2011 um 8:46 am

This recipe is fantastic! It'll be perfect for a dinner party I'm having this weekend. As for Plate To Pixel – firstly – congratulations! Secondly – Thank you! I've read the reviews and seen snipits and finally some of the frustrating mysteries of good food photography have been revealed, I've ordered my copy from Amazon. Hope you visit London to do a workshop!

Silvia + Nikon June 15, 2011 um 9:34 am

Congratulations on your book and on your success! You completely deserve it!! The book is absolutely awesome! I have learnt so much already and I have had it for 2 days! Thank you!!
Hmmm, a last thought…have you ever thought about teaching online?

Mély du Chaudron Pastel June 15, 2011 um 11:16 am

Sublimes photos 🙂

Toutes mes félicitations pour la sortie de ton livre.
Profites bien de ce sentiment d'euphorie, de joie, de bonheur, d'achèvement 🙂

Savoures le bien, comme ces délicieuses tartelettes aux pêches blanches… (j'adore les pêches : un de mes fruits d'été préféré avec les brugnon & les fraises).

Continues à nous faire rêver, voyager, saliver, imaginer, …

*envoi de bonnes ondes*

emm June 15, 2011 um 11:33 am

God what I would do to get to the states to attend one of your courses! I just have to win Lotto first thought 😉
I adore herbs in sweet treats and these look amazing. Thanks Helene 🙂

The InTolerant Chef ™ June 15, 2011 um 11:33 am

I love how the peach slices in the pans look like roses. Good luck on your tour, and have fun!

Rivki Locker June 15, 2011 um 11:37 am

Just got your book a few days ago and am already halfway through. Thanks for all the wonderful advice and inspiration.
White peaches will be in season here in NJ in a month or so. Bookmarking this to try then.

Anonymous June 15, 2011 um 1:15 pm

Your book is beautiful and your pictures here are incredible! It's nice to see hard work and talent rewarded….

Unknown June 15, 2011 um 1:18 pm

I just received your wonderful book today! so happy!
thanks a lot for your book

I love cooking with my girls and I hope I can teach them at least what I know from my mom and my granny. I was keeping all my family recipies in a plain notebook as I was too much afraid starting my own culinary blog, but now I will definitely do that with beutiful pictures.

thanks again for your book and inspiring journal

Marina from Adelaide (Australia)

Anonymous June 15, 2011 um 2:29 pm

I love the look of this tartelettes- a little swirl of peaches, and I am already dreaming up all sorts of things to throw some rosemary sugar on top of. Plain yogurt?? Congrats on your cookbook!

Anonymous June 15, 2011 um 2:57 pm

Lindas fotos!

Helene June 15, 2011 um 3:29 pm

6inthemorningside: thank you but this one is not a cookbook 🙂

megcjones June 15, 2011 um 3:36 pm

i am loving this book so much – i'm trying to teach myself food photography and this has become invaluable. it's really refreshing to find a book that explains complex (to me!) photography ideas in an easy-to-grasp format, and i know my photos will improve because of it. you deserve the recognition you're getting – this book and you are fantastic!

love the idea of workshops – if you ever come to boston i'd love to attend one and learn as much as possible.

oh, and these photos are gorgeous 🙂

Joanna Leasure June 15, 2011 um 3:43 pm

San Francisco Helene! Please come to the Bay Area. It would be so nice to meet you 🙂

Sylvia June 15, 2011 um 4:03 pm

Don't forget about the Canadians, Hélène! I'm sure there are people who would flock to Toronto to see you.

I'm now halfway through your fabulous book, and can't wait to get back to shooting… and baking and eating.

Thank you for being such a wonderful resource – for photography, for food, for so much more!

Harini June 15, 2011 um 6:25 pm

I can feel your excitement in your post. Good luck! Am so happy for you.

Gen June 15, 2011 um 6:58 pm

Quelles magnifiques tartelettes! De vraies rosaces faites avec des fruits. J'ai commandé le livre, j'attends encore de le recevoir mais j'ai hâte comme tout!

Jenn June 15, 2011 um 7:50 pm

Congratulations Helene!

Any chance you'll come by to Colorado for the book tour?

My book is arriving tomorrow. I am excited and can't wait to start reading, learning, and ooh and ahh-ing the pictures (there might be some drooling involved!).

Anonymous June 15, 2011 um 8:36 pm

Rosemary sugar! What a genius concept! Why didn't I think of it? I'm going to have to make some now. Your photos are absolutely stunning and I want to eat those tarts right up! Gorgeous!

Anonymous June 16, 2011 um 8:43 am

They look beautiful! And i love peaches, and more if they're in tartlets!!

Nicole @GFShoestring June 16, 2011 um 1:33 pm

Hi, Helene,
I had a gluten-free cookbook published recently (3/1/11), & only recently have I become very interested in food photography. Interested, but scared, too. And then I bought a copy of your book, and I hear your enthusiasm, and I see that this comes directly from your heart, and I can really, really relate. What I do comes directly from my heart. You want to make photography accessible, and I want to make gluten-free cooking and baking accessible. And I can completely relate to how you say you feel when someone tells you kind things about your book. Especially since it comes from the heart. Thank you for your book, because it needed to be written. And thank you for your humility. We need more of that in this world. Just … thank you.

With much warmth,

Rowena @Saraplicious! Kitchen June 16, 2011 um 2:07 pm

I've been telling everyone about your book and how it is and easy to read and follow. I hope you do a photography seminar in the Orlando/Tampa area.

argone June 16, 2011 um 2:53 pm

Ton livre m'a apporté de précieux conseils, à tous niveaux … merci !
A quand une petite tournée en France ?? Merci pour les tartelettes 😉

emma. our kitchen June 17, 2011 um 2:58 am

Wow – these look beautiful. As we are in the depths of winter here in New Zealand I think I will try them using pears instead of peaches. Thanks for sharing your beautiful recipes.

bridget {bake at 350} June 17, 2011 um 2:03 pm

Well, these are gorgeous little tartelettes! and I SO hope that your tour brings you to Houston! I will be there to gush and tell you how much your book has helped me!

Thank you, thank you! And congrats on a fabulous book!!!

Jenn June 17, 2011 um 3:47 pm

Dear Helene,
My book arrived yesterday! I already read 20 pages of it. So easy to read, yet so full of information. I'm soaking everything up, your words, the beautiful pictures. I'm excited to continue reading and to learn everything!

Paula @ Dishing the Divine June 17, 2011 um 6:31 pm

I bought your book a while ago and am treasuring it slowly. You've changed the way I approach food photography completely! My photos are so much better now! I have it laying on my couch, waiting to be picked up, perused, and then put back down while I go photograph something with your tips!

keroiam June 17, 2011 um 7:09 pm

Rosemary sugar! What a great idea. I'm always looking for new ways to use my rosemary plant. And I just got your beautiful book. Can't wait for all the things I'll learn!

Jen B June 17, 2011 um 8:18 pm

I live in Charlotte, but I work on the opposite side of town, so I could not make it to Amelie's today. I am somewhat disappointed, but hopefully next time I will be able to attend. Thank you for all your recipes and beautiful photos.

Lacey @ June 17, 2011 um 8:22 pm

As always, you have just amazing photos! We'd love for you to share with us at!

Anonymous June 17, 2011 um 9:29 pm

Beautiful! Please come to orange county CA to teach some classes!!

Crummblle June 18, 2011 um 2:41 pm

Beautiful photos, very inspiring and delicious!

Ruth June 18, 2011 um 7:54 pm

Another amazing post – and amazing news too! Congratulations on absolutely everything you've got going on right now. you totally deserve it.

And by the way, I just got a copy of your book and it is officially awesome!

Cooking Contests June 19, 2011 um 4:01 am

Congrats on the book release! And I'm blown away by your humility and honesty in this post. Thanks for that. Those peach tartlettes look fantastic! I honestly didn't know that there were white peaches… I spent some of my life in Georgia where they're big, juicy and yellow. So this is new territory for me! Where do you think I could find them?
~Nancy Lewis~

Y June 19, 2011 um 10:39 am

Aww, where's Sydney, Australia, in that book tour itinerary! 😉

Lisa Renée June 19, 2011 um 12:17 pm

Beautiful tarts~I can't wait to experiment with the recipe. Your "humbleness" and humility is refreshing and you deserve all of the glory as you are so incredibly talented! Please schedule something in the Charleston, SC area soon….would love to be there!!

Helene June 19, 2011 um 12:41 pm

Cooking Contests: the South Carolina peaches are also big and yellow so I was quite surprised to find the delicate white peaches popping around at the farmers market. That's the only place I found them so far. And not every week. They are really not a variety we often get here in the South apparently!

Ilke June 19, 2011 um 1:02 pm

Ohh NO!! I am SO mad at myself right now for not reading this sooner! I missed your signing yesterday in Charlotte and so close!!

I'd better keep an eye on your workshops. Would love to attend one of your workshops!

Adrian (Food Rehab) June 20, 2011 um 8:15 am

Sorry to be blunt, but give me 5 of these amazing looking tarts, a bowl of Chantilly cream and a couch and I'll die a happy man. 🙂

DianaBol June 20, 2011 um 9:46 am

Bought your book on Amazon and it paid it's dividends long ago.


Solway Photographic June 20, 2011 um 3:53 pm

Love the book, so honest and full to the brim with inspiration and advice.
Thank you so much.

Pétra June 20, 2011 um 5:00 pm

I love your post! You really captured the emotion that all this has brought you congratulations!!
Come to Portland OR! We have Powells and so many foodies here! There are so many places that would be a great venue for a stop on your tour.
ps I love that when I look at your food I forget you do gluten free and then surprise I can make and eat it!

Nancy Grossi ~ Churned In Cali ~ The Wife of a Dairyman June 21, 2011 um 2:37 pm

Hi, this is my first time here {popped over from P.W.'s site} and just ordered your book on Amazon. I can not wait to get my hands on it! What beautiful artwork you create:)

Zenny June 23, 2011 um 4:40 am

I second Michelle above of you coming to Seattle. We're waiting for you Helene!

Foodtopii June 25, 2011 um 12:54 am

How pretty and rosy. I really like the presentation here. Simply delicious!

féenoménale June 28, 2011 um 7:17 am

it's a beautiful tarts, withe delicious fruits

Erica Romkema June 28, 2011 um 8:05 pm

Dear Helene,

I just discovered your blog and am so glad that I did! Food blogs – especially those with stunning food photography – have become one of my new little happinesses in life. And it never hurts when the author is from France. 🙂

I am working and dreaming to have a CSA farm and B&B, so it is helpful and exciting for me to come across new recipes and ingredients that I might try – and to get some new and beautiful ideas about how to present food!

Thanks for your fine work. I am all excited to make the s'more's doughnuts this summer!


Amanda Lee @ Playing with Food July 2, 2011 um 5:41 am

Been a while since I got sucked into your food-photo blog. Food blog doesn't quite seem to be enough to describe I think. I just want to say thank you for including a pre-baked shot. Loved that! 🙂

angela July 7, 2011 um 6:41 pm

I'm fully inspired to rush to buy peaches. These look like roses in the tart, and tarts are my favorite food. I have so much rosemary in my garden I don't know what to do with it all. Thanks for the inspiration. And, congratulations on your success.

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