Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs by Andrew MacLauchlan, Scott Vlaun |, Paperback | Barnes & Noble
Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs

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

by Andrew MacLauchlan, Scott Vlaun
     
 

View All Available Formats & Editions

"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

Overview

"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

Editorial Reviews

Library Journal
As the title indicates, MacLauchlan, pastry chef at Santa Fe's Coyote Caf , looks at the training, skills, and passion necessary in pursuing a career as a pastry chef. He organizes his book according to various aspects of this career, including its history, inspirations behind choosing this way of life, education and training, as well as traditions and trends. Unfortunately, the personal anecdotes of well-known pastry chefs that make this work interesting also tend to bog it down. Where one or two stories might make for an enjoyable and valuable reading experience, more than that results in a tedious repetition of advice. Interspersed among these oral histories are recipes that vary in level of difficulty. Still, this book is recommended for larger cooking and career guidance collections.--Debra Mitts, Burlington Area Lib., IL Copyright 1999 Cahners Business Information.

Product Details

ISBN-13:
9780471293200
Publisher:
Wiley
Publication date:
09/28/1999
Pages:
352
Sales rank:
616,309
Product dimensions:
7.46(w) x 9.31(h) x 0.93(d)

Meet the Author

ANDREW MacLAUCHLAN, a nationally distinguished pastry chef and author, is Executive Pastry Chef at the Coyote Cafe in Santa Fe, New Mexico and Las Vegas, Nevada. His books include Flavored Breads: Recipes from Mark Miller s Coyote Cafe, Tropical Desserts, and New Classic Desserts, which was nominated for a James Beard Book Award.

SCOTT VLAUN photographs botany, architecture, and food for a variety of magazines, books, and catalogs. His recent projects include Garden Cycle: A Gardener's Daybook and Cool Coyote Cafe Juice Drinks, as well as Flavored Breads and Tropical Desserts with Andrew MacLauchlan. He is currently based in Santa Fe, New Mexico and New York City.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >