"I was just sort of desperate. Anything that I could possibly make, I wanted to make, and I turned to the kitchen. I tried to make this almond cake, and it doesn't go exactly as planned. It goes awry. And I think that's kind of rare in cookbooks to see, you know, the first instance of baking turn out to be, you know, this sort of humiliation, this massive failure."
"A lot of the cookbooks that I was, you know, consuming while I was teaching myself how to bake were these beautiful, glossy tomes that are really offering this, like, perfect finished product, and that was just so different than the experience that I was having."
"One of the things I really learned, you know, in both sort writing and in baking, the first version is rarely the right one, and it takes work to make anything, you know, meaningful and to really teach yourself a new skill."
Tanya Bush faced depression during the pandemic while living in Brooklyn. To cope, she returned to baking, despite not having baked in years. Her first attempt at an almond cake ended in failure, which she candidly describes in her cookbook, 'Will This Make You Happy.' Bush emphasizes that the journey of learning to bake is not linear and involves many failures. Her experiences ultimately led her to become a pastry chef at Little Egg in Brooklyn, highlighting the importance of perseverance in skill development.
Read at www.npr.org
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