The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs
Recipes and Inspirations from America's Best Pastry Chefs
Published in September 1999
Book
Paperback/Softback
352 pages
978-0-471-29320-0 (ISBN)
Unfortunately, price unknown
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Description
"A first of its kind! In The Making of a Pastry Chef, Andrew MacLauchlan has gathered the hearts, minds, and souls of some of our greatest talents. It is easy to get caught up in the chapters of this inspiring collection of recipes and stories. This is required reading for anyone fascinated by food-and especially the sweet kind!"-Dan Budd, The Culinary Institute of America "Being a pastry chef is so much more than baking a successful batch of chocolate chip cookies! In The Making of a Pastry Chef, you will find some of this field's top dessert makers talking shop with a colleague in a way that is frank and compelling."-Nancy Silverton, Campanile and La Brea Bakery "This book reads like a who's who in the pastry world and contains a vast amount of information. Andrew's writing is as good as his pastry and his pastry is as good as it gets."-Michael Schneider, Chocolatier Magazine
Reviews / Votes
"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)More details
Persons
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.
Content
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.