Daniel Nayeri
Daniel Nayeri

Daniel Nayeri is a writer and children's book editor in NYC. He loves pastry chefing and Street Fighter 2, hates the word "foodie," and was once an award-winning stuntman.

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Intro to Pastry

Pastry is that second of forgetting. It’s the short counterpoint to the rest of an all-in-all pretty awful day. It’s the unapologetic wasteful misuse of all your resources, a slap in the face of the daily grind.

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On Sprezzatura and Chupa Chups

Sprezzatura, as a concept, is impossible to translate fully. It is bravura, a swagger you can back up, a cool beyond cool. It’s the years of laboring on card tricks or juggling, so that you get thirty seconds, somewhere in the undisclosed future in some bar with some stunning person, where you actually pull off the sleight of hand, or the turn of phrase, or just plan catch the tipping glass. It’s charm.

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Caramel

These days, the saddest thing I can think of is caramel. Not honey caramel or crème caramel, just regular caramel.

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Letter to a Young Poet

So vast was my fanboy admiration of Billy Collins when I was in college, so unencumbered by facts my ambition, and so shameless my neophytic insolence, that I wrote the Poet Laureate of United States a poem.

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Chocolate Tasting

So what are we talking here, like, four months till Valentine’s Day? Worst holiday of the year for pastry chefs.

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Sugar

So you might be thinking to yourself, “didn’t he do caramel last time?” and you’d be right, gentle reader, quite right.

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Caramel

Demonstrably irrefusable. Ontologically delicious . . . caramelizing something is pretty much the phrase for making it taste good.

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Intro to Pastry

Pastry is that second of forgetting. It’s the short counterpoint to the rest of an all-in-all pretty awful day. It’s the unapologetic wasteful misuse of all your resources, a slap in the face of the daily grind.

Continue reading



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