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010 _a 99013033
011 _aBIB MATCHES WORLDCAT
020 _a0471293202
_qpaper (alk. paper)
020 _a9780471293200
_qpaper (alk. paper)
035 _a(ATU)b10274625
035 _a(OCoLC)40881385
040 _aDLC
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050 0 0 _aTX649.A1
_bM33 1999
082 0 0 _a641.865023
_221
100 1 _aMacLauchlan, Andrew,
_eauthor.
_91023675
245 1 4 _aThe making of a pastry chef :
_brecipes and inspiration from America's best pastry chefs /
_cAndrew MacLauchlan ; photography by Scott Vlaun.
264 1 _aNew York :
_bJ. Wiley,
_c[1999]
264 4 _c©1999
300 _axiii, 338 pages :
_billustrations ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references (page 325) and index.
505 0 0 _gChapter 1
_tThe History of Sweets in Food and Cuisine; the Rise of the Pastry Chef
_g1 --
_gChapter 2
_tOrigins of Inspiration
_g45 --
_gChapter 3
_tFoundations of Learning and Honing Skills
_g103 --
_gChapter 4
_tInside the World of the Pastry Chef
_g153 --
_gChapter 5
_tIngredients for Success as a Pastry Chef
_g205 --
_gChapter 6
_tTraditions, Trends, and Future
_g275.
520 _a"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.
588 _aMachine converted from AACR2 source record.
650 0 _aCooks
_xTraining of
_zUnited States
_9810174
650 0 _aCooking
_xVocational guidance
_zUnited States
_9811743
650 0 _aPastry
_9321984
700 1 _aVlaun, Scott.
_91023677
856 4 2 _3Contributor biographical information
_uhttp://catdir.loc.gov/catdir/bios/wiley041/99013033.html
907 _a.b10274625
_b10-06-19
_c27-10-15
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