Peach custard cake with salted butter crumble, and a little note
After many months of living the good life, the well has finally run dry and I’m back working again. I’ve taken up a part time job with a boss I’ve worked for in the past. The pastry section is just a tiny blip in a mind-boggling maze of a kitchen and is lacking many typical pieces of dessert equipment, so I’ve submitted a few shopping requests for consideration. If they are denied, I think it’ll be interesting to work under these new constraints anyway.
On a side note, I’ve decided to publish less recipes, if any, on my blog from now on. The question of copyright was brought up recently and I’ve realised that I should stick wholly to sharing recipes that are completely my own.
For the record, some of my all-time favourite cookbook authors are Claire Clark, David Lebovitz, Alice Medrich, Rose Levy Beranbaum, Joanne Chang and Belinda Jeffery. I bake incessantly from their amazing books and am grateful that so far they have never had issue with their recipes being quoted on blogs.
Thank you.
Emma said,
February 11, 2012 @ 8:36 am
Bummer, you are so excellent at showcasing innovative recipes I would otherwise be very unlikely to come across. I’ll just have to look forward to your originals, then.
Good look returning to the working world. I’m not looking forward to it!
Rosa said,
February 11, 2012 @ 9:18 am
A fabulous cake! All the best with your job.
Cheers,
rosa
leaf (the indolent cook) said,
February 11, 2012 @ 12:13 pm
I hope work goes well for you. A little wistful that I won’t get to see your take on recipes from the great authors and cookbooks, but at least I have your original recipes to look forward to!
Hannah said,
February 11, 2012 @ 2:20 pm
Your recipes are always my favourites anyway 🙂
Hannah said,
February 12, 2012 @ 6:32 am
I think it takes a wise, strong blogger to decide not to publish existing recipes, so I’m actually happy to hear this. Your content is attractive enough that you needn’t “sell” people with the full recipes as well. The photos alone keep me coming back! I’m looking forward to hearing more about your new employment, too. 🙂
steph (whisk/spoon) said,
February 12, 2012 @ 8:36 am
If you make something great from a book, maybe you’ll still let us know the title so we can find it at the bookstore (I’ve bought at least a couple off your recommendations). Hopefully being back to work is not too difficult! I actually should give notice at my current job (I need a break), but I keep chickening out.
Rita (mademoiselle délicieuse) said,
February 13, 2012 @ 7:47 am
Best of luck with the new work adventure! I did see the comment regarding recipe copyright recently, and must admit I was surprised to see it directed to you in public.
shaz said,
February 13, 2012 @ 12:15 pm
Good luck in your new place Y! And looking forward to still reading anything you post, recipe or no recipe. I too hope you mention the book/ author you’ve used so we can look it up. I’d never have heard of Alice Medrich otherwise I live under a rock most times).
Caitlin said,
February 14, 2012 @ 4:54 am
I remember that when I was in TWD, commenters who weren’t familiar with the group would get irritated that I didn’t post the recipes. Attribution is done so sketchily online, apparently because people don’t think anything of intellectual property. I’d rather err on the side of protecting intellectual property in the end, so I’m with you there.
InTolerantChef said,
February 15, 2012 @ 1:08 pm
Good luck with your new job, what equipment do you need? There are so many fun toys out there, I just got a thermo and love it!
Virginie from Fleur de Sel said,
February 18, 2012 @ 2:47 pm
Good luck with your new job !
Where did you buy your speculoos ?
And I am getting my thermo next week 🙂
Carol said,
February 23, 2012 @ 5:24 pm
I love your recipes.. How do I get the recipe for the peach custard cake? I thought I saw it yesterday but was in a hurry and didnt write it down. Is this a casualty of copyright too?