The Making of A Pastry Chef

The Making of A Pastry Chef

Recipes and Inspiration From America's Best Pastry Chefs

Book - 1999
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WILEY
"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

Baker & Taylor
Top pastry chefs share their experiences, offer advice on training, career development, and dessert trends, and include favorite recipes

Publisher: New York : J. Wiley, c1999
ISBN: 9780471293200
0471293202
Characteristics: xiii, 338 p. : ill. ; 24 cm

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