Lesson #1 made me practically smack my forehead in cartoon realization! I just purchased Bread Toast Crumbs and look forward to trying a “depth year” with this single cookbook. Thanks for sharing this recap!
Oh Emily, I am *so* excited for you! I don't yet have Bread Toast Crumbs, but it's high on my list after how much I loved Pizza Night. Cheers to your successful Depth Year...please do report back!
Maddie, it has been so much fun following along on your pizza adventure these past few months, and it was so much fun to read these reflections on your journey. I think "letting thoughtfulness become 'research as procrastination'" is a pitfall so many of us have experienced. Sometimes you just gotta do it! And you do it so thoughtfully. I am SO excited to hear there will be video documentation of your Paris pastry chapter and beyond 💕
In addition to all the fabulous lessons I learned from the first stretch (pun intended) of my pizza journey, getting to connect with *you* was by far the biggest and most unexpected highlight. Thank you for your generosity of knowledge, Ali, both in the book and here on Substack!
I love making my way through one cookbook too! It's been really interesting to get to know the cookbook author that way and their overall style. I also love the ones that allow you to experiment with your own variations. And digging through your YouTube archives tomorrow!
Oh gosh, you’re too kind, Sarah! And I love that you’ve also enjoyed the specific pleasures of cooking from a single book. (If you have any faves, send them my way!)
After reading your descriptions of all the yummy food you’ve made along with the pictures, I’m hungry!!! Maddie, you’re a delight on video, the camera loves you! Ive loved following along with your depth year and HOMG can’t wait for Paris 😍😍😍 Will get that list to you this weekend! ❤️🔥
Aww thank you, my friend. I wish we could share a New York slice together and dish about life IRL! 💕 And no rush at all, especially as I am *deep* in the process of cross-country travel with cats… 😱
Depth begets depth! Absolutely. The chase to expertise, or even adeptness, is frustratingly fun one.
On a side note, I’m taking a croquembouche workshop later this month. Apparently we all leave with a towering pyramid of cream puffs, so to use it all up, I’ll be hosting a ‘bouche party that night! 😁
I read this in Quaintrelle recently and was blown away…that’s so ambitious and I am here 👏 for 👏 it!! I only wish I were in Toronto so I could score an invite to the ‘bouche party… 🥲
Awesome stuff Maddie! Wasn’t part of your pizza-making adventures last year, but cool to read the skills you learned as you progressed, both cullinarily wise, and in other aspects as well (filming and editing). This summer (well it’s summer currently here) my friends and I have found a new hack on pizzas - using store-bought Italian wraps as a thin and crispy pizza base, which allows you to make pizzas with relatively less effort, time and cost hehe. Personally, I’ve started with 2 simple flavours - pepperoni and Hawaiian (but with a Sriracha Mayo swirl) and aim to slowly progress through the year with more complex flavours - a pizza with Caprese salad is one I’m looking forward to making. After reading this article, I’m inspired to watch your videos on YouTube (just subscribed to it) for some inspiration hehe
OK, I'm loving your pizza hack, Jimmy! And I think it's so smart to start simple, then work your way up the complexity ladder. It's definitely a more sustainable approach—and because sustainable = more pizza over the long-term, I'd say that's a winning combination.
i am so carb hungry reading this! haha! :D and I just love how both deceptively simple and also totally simple these lessons are. i think that means they'll transfer and extend beautifully for your next adventure (so excited you'll be documenting what you learn!) <3
So.Much.Wisdom!!! Not to mention all the mouth-watering pictures. Food + photography are definitely in your future! In awe of all you've learned and your big adventure!
Hard to read without salivating!
I feel your pain...it was torturous to write, especially on an empty stomach! 😂
Lesson #1 made me practically smack my forehead in cartoon realization! I just purchased Bread Toast Crumbs and look forward to trying a “depth year” with this single cookbook. Thanks for sharing this recap!
Oh Emily, I am *so* excited for you! I don't yet have Bread Toast Crumbs, but it's high on my list after how much I loved Pizza Night. Cheers to your successful Depth Year...please do report back!
Maddie, it has been so much fun following along on your pizza adventure these past few months, and it was so much fun to read these reflections on your journey. I think "letting thoughtfulness become 'research as procrastination'" is a pitfall so many of us have experienced. Sometimes you just gotta do it! And you do it so thoughtfully. I am SO excited to hear there will be video documentation of your Paris pastry chapter and beyond 💕
In addition to all the fabulous lessons I learned from the first stretch (pun intended) of my pizza journey, getting to connect with *you* was by far the biggest and most unexpected highlight. Thank you for your generosity of knowledge, Ali, both in the book and here on Substack!
What a beautiful recap! I can't wait to hear what unfolds from your next adventure.
Thanks so much, Tracy—you made my day! I can’t wait to share. 🤗
Congratulations on this success, Maddie. Now, on to the next! xo
Barreling towards it as we speak! 😂
I believe the French would glide.🍷(That’s the closest thing to a French emoji I could find. No Eiffel Tower? Sacre bleu.) xo
You’re so right, my friend. Clearly, I have much to learn! A Parisian glow-up is in order 😜
You’re already there. xo
Sandra! 🥹
I love making my way through one cookbook too! It's been really interesting to get to know the cookbook author that way and their overall style. I also love the ones that allow you to experiment with your own variations. And digging through your YouTube archives tomorrow!
Oh gosh, you’re too kind, Sarah! And I love that you’ve also enjoyed the specific pleasures of cooking from a single book. (If you have any faves, send them my way!)
After reading your descriptions of all the yummy food you’ve made along with the pictures, I’m hungry!!! Maddie, you’re a delight on video, the camera loves you! Ive loved following along with your depth year and HOMG can’t wait for Paris 😍😍😍 Will get that list to you this weekend! ❤️🔥
Aww thank you, my friend. I wish we could share a New York slice together and dish about life IRL! 💕 And no rush at all, especially as I am *deep* in the process of cross-country travel with cats… 😱
Depth begets depth! Absolutely. The chase to expertise, or even adeptness, is frustratingly fun one.
On a side note, I’m taking a croquembouche workshop later this month. Apparently we all leave with a towering pyramid of cream puffs, so to use it all up, I’ll be hosting a ‘bouche party that night! 😁
I read this in Quaintrelle recently and was blown away…that’s so ambitious and I am here 👏 for 👏 it!! I only wish I were in Toronto so I could score an invite to the ‘bouche party… 🥲
Me. TOO.
Great! Would love to hear more about your thoughts on cook-able cookbooks and their organization.
Thanks, Kath! It’d be great to write those thoughts down and share them, for sure…there’s a lot to say!
Awesome stuff Maddie! Wasn’t part of your pizza-making adventures last year, but cool to read the skills you learned as you progressed, both cullinarily wise, and in other aspects as well (filming and editing). This summer (well it’s summer currently here) my friends and I have found a new hack on pizzas - using store-bought Italian wraps as a thin and crispy pizza base, which allows you to make pizzas with relatively less effort, time and cost hehe. Personally, I’ve started with 2 simple flavours - pepperoni and Hawaiian (but with a Sriracha Mayo swirl) and aim to slowly progress through the year with more complex flavours - a pizza with Caprese salad is one I’m looking forward to making. After reading this article, I’m inspired to watch your videos on YouTube (just subscribed to it) for some inspiration hehe
OK, I'm loving your pizza hack, Jimmy! And I think it's so smart to start simple, then work your way up the complexity ladder. It's definitely a more sustainable approach—and because sustainable = more pizza over the long-term, I'd say that's a winning combination.
Thanks Maddie, appreciate it! it’s my general approach to creating any long lasting habit last few years, and as you said, it’s about sustaining it 😉
i am so carb hungry reading this! haha! :D and I just love how both deceptively simple and also totally simple these lessons are. i think that means they'll transfer and extend beautifully for your next adventure (so excited you'll be documenting what you learn!) <3
You're a carb lover after my own heart—it must be the runner thing, right?! Thank you, thank you for the kind words! 🤗
hahah! it's *absolutely* true!!! :) :) :)
WowWowWow! Onward, Maddie!
Onward indeed, my friend! 🤩
So.Much.Wisdom!!! Not to mention all the mouth-watering pictures. Food + photography are definitely in your future! In awe of all you've learned and your big adventure!
You're the absolute best, Amelia—thank you! I can't wait to share a slice with you in the not-too-distant future. 🤞