How to make the perfect apple pie
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/07/how-to-make-perfect-apple-pie
From choosing the pastry, puff or shortcrust, deciding on type of apple, cooking or dessert and how to serve, with cream or custard – can a plain old apple pie compete with tarte tatin and strudel?
World Restaurant Review
http://www.telegraph.co.uk/foodanddrink/restaurants/10433150/Venez-avec-moi-monsieur-the-restaurant-where-looks-decide-your-seat.html
"In Paris, rumour has it that the good-lookers get seated at the top tables at
Le Georges, while the 'moche' are hidden in the corner"
Pie and Mash - London's fast food
http://www.telegraph.co.uk/foodanddrink/10422491/Pie-and-mash-the-fast-food-that-built-London.html
"Taste, allure, a feast for the senses – and that was just the view through the
steam clouds rising from a plate of L Manze’s prize pie and mash."
My Life in Food: Cedric Grolet, Pastry Chef
http://www.independent.co.uk/life-style/food-and-drink/features/my-life-in-food-cdric-grolet-pastry-chef-8916504.html
"Grolet is one of the finest pastry chefs in Paris. He took up the wooden spoon at 12, working in the kitchens of his grandparents' hotel in Andrézieux-Bouthéon in the Loire. At 13, he became a kitchen apprentice. By 14, he had specialised in patisserie.
After collecting a clutch of awards – including the National Trophy for Sugar Art – he went to work at Fauchon, training its chefs around the world. Since 2011, he has headed up the pastry kitchens at Le Meurice in Paris, working under Alain Ducasse. He is famed for reinventing classic French desserts."
