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

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$15.30
By
Wiley

General Information

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 Café, 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 Café 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.

Details

Author
Andrew MacLauchlan
Binding
Paperback
Dewey Decimal Number
641.865023
EAN
9780471293200
Edition
Rough-cut
ISBN
0471293202
Label
Wiley
Languages
English
List Price
$29.95
Manufacturer
Wiley
Number Of Items
1
Number Of Pages
352
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
1999-09-13
Publisher
Wiley
Studio
Wiley
Title
The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs
Feature
<a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>

Latest reviews

Dog-eared, coffee stained, inspiring, visually gorgeous, these are the words I would use for The Making of a Pastry Chef and you will too. This is a valuable addition to any chef's library form novice to expert.


Many Executive Chefs and Pastry Chefs often do not understand each others creative process due to their different approaches, histories and training. This book will give insight to the mind and inner workings of the Pastry Chefs' creative process while giving the Culinary Chefs wonderful formulas to build their own repertoire. Executive Pastry Chef Andrew MacLauchlan's new baking book features the commentary of formidable American pastry chefs, the history of pastry arts, baking theory and personal experience.

Opening with the history of pastry making, Andrew invites the reader into the mind of the modern pastry chef starting with the beginning of time. This is not a dry history book at all. Peppered throughout the book are formulas for signature desserts, and the basics of patisserie beginning with the origins of sweets and leaveners evolving to the high tech techniques of todays restaurants, caterers, and pastry shops.

Unbelievably Chef MacLauchlan and company share not only formulas, but lists of vital ingredients, and flavor marriages and menus. These are the little things that take years of training and experimentation to acquire and make your own.

This book is hugely generous in information. Chef MacLauchlan, it seems, realized to write a book of this stature, he would have to go to the greatest living Pastry Chefs including Dan Budd, Gale Gand, Francois Payard. No less than 32 pastry chefs and chefs are quoted in this book. They answer the questions, why did they go into Pastry Arts, what motivates them to stay, who inspired them and how long did the learning process take?

For the holidays and everyday, this book is highly recommended for anyone with a passion for pastry making. A good read and fine reference, a must for any complete culinary library.

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