Gingerbread leaves childhood behind

Chefs are taking a fresh look at gingerbread, creating grown-up versions. "There's a new sophistication to gingerbread that is very intriguing to many chefs," says Emily Luchetti, executive pastry chef for San Francisco's Waterbar Restaurant and Farallon, who adds lemon curd, fruit and chocolate to her recipes.

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San Jose Mercury News (Calif.) (free registration)

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