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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Cookery dishes and courses / meals > Desserts > The Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs
The Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs

The Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs


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About the Book

What it takes to become a pastry chef in today's exciting culinary arts world-with inspiration and insight from the pros As pastry chefs trade supporting roles for star status on today's culinary stage, the pastry field has become a huge growth area. The Making of a Pastry Chef takes an inside look at this fascinating world, with a treasury of interviews, anecdotes, and classic recipes from many of the nation's leading pastry professionals. Richard Leach (Park Avenue Cafe, New York), Nancy Silverton (La Brea Bakery, Los Angeles), Jacques Torres (Le Cirque 2000, New York), and Sebastian Canonne (French Pastry School, Chicago) are just a few of the figures who share their thoughts and experiences on training, career development, personal style, menu creation, and much more. Andrew MacLauchlan (Santa Fe, NM), a nationally distinguished pastry chef and author, is Executive Pastry Chef at the Coyote Cafe in Santa Fe. His books include Famous Flavored Breads and New Classic Desserts, which was nominated for the James Beard Book Award for Baking and Desserts.

Table of Contents:
The History of Sweets in Food and Cuisine; The Rise of the Pastry Chef. Origins of Inspiration. Foundations of Learning and Honing Skills. Inside the World of the Pastry Chef. Ingredients for Success as a Pastry Chef. Traditions, Trends, and Future. Chefs' Biographies. Bibliography. Index.

About the Author :
ANDREW MacLAUCHLAN, a nationally distinguished pastry chef and author, is Executive Pastry Chef at the Coyote Cafe in Santa Fe, New Mexico and Las Vegas, Nevada. His books include Flavored Breads: Recipes from Mark Miller s Coyote Cafe, Tropical Desserts, and New Classic Desserts, which was nominated for a James Beard Book Award. SCOTT VLAUN photographs botany, architecture, and food for a variety of magazines, books, and catalogs. His recent projects include Garden Cycle: A Gardener's Daybook and Cool Coyote Cafe Juice Drinks, as well as Flavored Breads and Tropical Desserts with Andrew MacLauchlan. He is currently based in Santa Fe, New Mexico and New York City.

Review :
"This fascinating book is a must-have for all aspiring patissiers...provides an insider's look at the world of the pastry chef." (Yes Chef! Magazine, April 2009)


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Product Details
  • ISBN-13: 9780471293200
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: John Wiley & Sons Inc
  • Height: 233 mm
  • Returnable: N
  • Sub Title: Recipes and Inspirations from America's Best Pastry Chefs
  • Width: 191 mm
  • ISBN-10: 0471293202
  • Publisher Date: 27 Sep 1999
  • Binding: Paperback
  • Language: English
  • Spine Width: 22 mm
  • Weight: 724 gr


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