The Art of French Pastry

sugar and egg whites into
one big pot, set it on the
gas stove, and stir the
mixture with a huge
spatula for what seemed
like hours. He was used to
stirring big quantities of
dough and batter and had
the muscles for it. When he
trained as a baker in the
early 1940s, before there
was any mechanization to
speak of, they would mix