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The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs

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The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs
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Description:

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 Café, 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 Café 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.

Details:
DetailValue
AuthorAndrew MacLauchlan
BindingPaperback
Dewey Decimal Number641.865023
EAN9780471293200
EditionRough-cut
ISBN0471293202
LabelWiley
LanguagesEnglish
List Price$29.95
ManufacturerWiley
Number Of Items1
Number Of Pages352
Product GroupBook
Product Type NameABIS_BOOK
Publication Date1999-09-13
PublisherWiley
StudioWiley
TitleThe Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs
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