Inspired by the cake pop craze, Bay Area pastry chefs are miniaturizing tarts, pies, éclairs, and other desserts. Our waistlines and wallets thank them.
Hardly any other chef is as committed to using neglected cuts like sweet breads, tuna heart and lamb neck as Incanto's Chris Cosentino. Yet truly, those may be the ultimate in sustainable food -- the parts ignored by those who serve rack of lamb or line-caught ahi.
They look difficult, but even wildly popular blogger Bakerella swears making cake pops are easy. Using a box cake mix and three-fourths of a tub of ready-made frosting yields 48 cake balls.
From the special effects labs of 'Jurassic Park' to the wilds of the food blogosphere, the man behind 'Herbivoracious' has experienced it all -- and has a new cookbook to prove it.
