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The making of a pastry chef : recipes and inspiration from America's best pastry chefs / Andrew MacLauchlan ; photography by Scott Vlaun.

By: Contributor(s): Material type: TextTextPublisher: New York : J. Wiley, [1999]Copyright date: ©1999Description: xiii, 338 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471293202
  • 9780471293200
Subject(s): DDC classification:
  • 641.865023 21
LOC classification:
  • TX649.A1 M33 1999
Online resources:
Contents:
Chapter 1 The History of Sweets in Food and Cuisine; the Rise of the Pastry Chef 1 -- Chapter 2 Origins of Inspiration 45 -- Chapter 3 Foundations of Learning and Honing Skills 103 -- Chapter 4 Inside the World of the Pastry Chef 153 -- Chapter 5 Ingredients for Success as a Pastry Chef 205 -- Chapter 6 Traditions, Trends, and Future 275.
Summary: "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 Caf?, 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 Caf? 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."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.865023 MAC (Browse shelf(Opens below)) 1 Available A184683B
Book City Campus City Campus Main Collection 641.865023 MAC (Browse shelf(Opens below)) 1 Available A287232B

Includes bibliographical references (page 325) and index.

Chapter 1 The History of Sweets in Food and Cuisine; the Rise of the Pastry Chef 1 -- Chapter 2 Origins of Inspiration 45 -- Chapter 3 Foundations of Learning and Honing Skills 103 -- Chapter 4 Inside the World of the Pastry Chef 153 -- Chapter 5 Ingredients for Success as a Pastry Chef 205 -- Chapter 6 Traditions, Trends, and Future 275.

"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 Caf?, 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 Caf? 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."--Publisher description.

Machine converted from AACR2 source record.

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