| Books |

For Chef Patissiere Angela Garcia, It's Sweet Dreams with New Lovely Daze Special Edition Book: ROSE

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

You won't find a food stylist in the credits for this cookbook.  But there is eye candy, of a different kind.

In Lovely Daze Special Edition Book: ROSE, pastry chef Angela Garcia explores the ingredient rose in dessert recipes paired with drawings and paintings by artist Cristina Rodriguez. 

The beautiful collection will be unveiled internationally this weekend at the Tokyo Art Book Fair and will be available for $15 online here in about two weeks. Both Angela and Cristina are of Colombian decent and currently based in Miami.

The confections are whimsical, the stuff of fairy tales and myths, likely to be gobbled up by ethereal forest nymphs and to tempt the mortal sweet tooth.  From dark chocolate fondant with rose oil to rose crème brûlée and raspberry, lychee and rose marmalade, one could certainly envision Sophia Coppola's Marie Antoinette indulging her court - or hairdo! - with these decadent nibbles.  Or perhaps Alice in Wonderland may have encountered such singular delicacies at the Mad Hatter's tea party?  Left to the imagination, manifestations of the desserts and their appeal are equally enhanced.

Publisher Charwei Tsai, a Taiwanese artist based in New York, completes the picture; her biannual art publication, Lovely Daze, is the inspiration for Angela's local business, the Lovely Daze Dessert Bar.  Charwei's sixth issue will release this fall and is themed after Gertrude

Stein's famous verse: "Rose is a rose is a rose is rose."

"Cristina and I were

inspired by this quote to start the project," Angela says of the beginnings of this, her first book.  "The rose macaron is my signature dessert.  I naturally had an inclination

towards the project, and it was easy to extend this recipe

into other rose-inspired confections."
The friends are a globetrotting bunch.  Angela first met Cristina through a mutual acquaintance in Lyon, France - the country's capital of gastronomy where the budding pastry chef was training at "l'Ecole Supérieure des Arts Culinaires de Paul Bocuse."  The two reconnected in Rome a year later and spent time traveling

together, but it wasn't until 2005 that they found themselves living in New York and connected with Charwei. 

"I was working at Alain

Ducasse's restaurant at the time," Angela recalls.  "I would always bring Charwei

desserts.  She lucked out, having always romanticized the idea of a dessert chef as a close


Charwei was releasing her first issue of Lovely Daze. 

"I think what distinguishes our book from other cookbooks is how Cristina's

drawings create an ambiance of the desserts that is different from an

actual photograph of what the desserts are suppose to look like," she explains.  "This

leaves room for the readers to interpret the recipes their own way and

to add their own personality into the making of the pastries. Also, the

close friendships between Angela, Cristina, and I help to give an

intimate and spontaneous feel to the book that would not otherwise be

the same if we were merely working as professional colleagues."

Cristina, a regular contributor to Lovely Daze,

drew inspiration for the illustrations from different aspects of Angela's recipes, including the

tastes, shapes and textures - even the names at times.

If you can't wait until the book comes out to get your fill of sugar-laced daydreams,  Angela's macarons - scrumptious bites of almond cookie and silky buttercream like those you find in the patisseries of Paris - are currently for sale for a buck and change each at Joanna's Marketplace (91 Harbor Dr., Key Biscayne; 305-361-1300,) Le Boudoir Restaurant (169 Miracle Mile, Coral Gables; 305-442-0801 and 186 SE 12 Terrace, Brickell; 305-372-2333,) Perricone's Marketplace and Cafe,15 SE 10th St., Brickell; 305-374-9449,) La Boulangerie (328 Crandon Blvd., Key Biscayne,) and Key Biscayne Farmers Market (91 Harbor Dr., Key Biscayne.)  To order directly or inquire about catering and other confections from Lovely Daze Dessert Bar, call 305-484-7105 or email angelapostres@gmail.com.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.