Alisa Morov started out as a textile designer in Los Angeles, moved to Paris, and discovered food as her new medium: she has three cookbooks published, her own baking company, hires herself out as a food stylist, and has just started a themed cocktail party and high tea venture with graphic designer and gallery owner Louise Brody in one of Picasso’s old digs. Oh, and she’s a single mom with two beautiful daughters, as well.
Your edible creations are beautiful. Has food always been a passion of yours?
I have always enjoyed cooking, and baking cookies and muffins for others, but this whole new way of thinking about baking started when I tried to make blueberry muffins for my daughter after we first moved to Paris. The flour and butter here are so different that I wasn’t able to make anything resembling American cake. They all come in different percentages! I met David Lebovitz, who told me that the 65% flour was the closest to American all-purpose. It was then that I really started experimenting with different percentages of flour and butter. The initial combination was to raise the flour percentage 15% and to lower the butter percentage by 15%, and then raise and lower it from there until I get it right. The actual process of finding what works is what makes and keeps me passionate. The food HAS to have that “wow” factor!
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