TY  - BOOK
AU  - MacLauchlan,Andrew
AU  - Vlaun,Scott
TI  - The making of a pastry chef: recipes and inspiration from America's best pastry chefs 
SN  - 0471293202
AV  - TX649.A1 M33 1999
U1  - 641.865023 21
PY  - 1999///]
CY  - New York
PB  - J. Wiley
KW  - Cooks
KW  - Training of
KW  - United States
KW  - Cooking
KW  - Vocational guidance
KW  - Pastry
N1  - 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
N2  - "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
UR  - http://catdir.loc.gov/catdir/bios/wiley041/99013033.html
ER  -