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The Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs Book
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Foyles
Unlike the established, steadily growing market of the professional chef, the pastry field is enjoying explosive growth. The Making of a Pastry Chef takes an inside...
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Amazon Review
The American restaurant revolution of the past 20 years has focused attention on a new generation of pastry chefs--men and women whose work has gained recognition beyond their field. In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan presents more than 30 of these talented chefs, exploring with them what it is they actually do, how their own interest in dessert making developed and expresses itself, career trajectories, and more. Woven among the autobiographical and career data are more than 50 of the chefs' signature recipes, approachable formulae for the likes of Chocolate Polvarones (Mexican wedding cookies from Wayne Brachman, Mesa Grill, New York), Persian Mulberry-Poached Fiori Figs (Sherri Yard, Spago, Beverly Hills), and Pear Financier with Hazelnut Praline Ice Cream (Sebastien Cannone, The French Pastry School, Chicago). The book will interest those contemplating a pastry career in particular, but will also appeal to readers curious about food work in general, as well as modern restaurant operation.
Beginning with a brief history of sweets (birch syrup was a prehistoric treat), the book then explores American dessert traditions, in the home and out. Other topics include desert-making inspiration, formative baking experiences, and customer demands and expectations, among others. The book also details a typical workday for a number of the chefs--it's a long day on your feet--and explores current and foreseeable pastry trends. MacLauchlan also provides a general-use flavor combination chart plus 60 photos depicting the dessert specialties and the chefs in action. Concise biographies of the chefs conclude this compelling account of lives spent in the service of the insatiable human sweet tooth. --Arthur Boehm
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Product Description
What it takes to become a pastry chef in today's exciting culinary arts worldâ??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.
- 0471293202
- 9780471293200
- Andrew MacLauchlan
- 4 November 1999
- John Wiley & Sons
- Paperback (Book)
- 352
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