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008 | 990218s1999 nyua b 001 0 eng d | ||
010 | _a 99013033 | ||
011 | _aBIB MATCHES WORLDCAT | ||
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_a0471293202 _qpaper (alk. paper) |
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_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] |
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264 | 4 | _c©1999 | |
300 |
_axiii, 338 pages : _billustrations ; _c24 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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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 |
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650 | 0 |
_aCooking _xVocational guidance _zUnited States _9811743 |
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650 | 0 |
_aPastry _9321984 |
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700 | 1 |
_aVlaun, Scott. _91023677 |
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856 | 4 | 2 |
_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/bios/wiley041/99013033.html |
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