The Making of a Pastry Chef by Andrew Maclauchlan
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 look at this fascinating world, with a treasury of interviews, anecdotes, and classic recipes from many of the nation's leading pastry professionals.
"This fascinating book is a must-have for all aspiring patissiers..provides an insider's look at the world of the pastry chef." (Yes Chef! Magazine, April 2009)
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.
| SKU | Unavailable |
| ISBN 13 | 9780471293200 |
| ISBN 10 | 0471293202 |
| Title | The Making of a Pastry Chef |
| Author | Andrew Maclauchlan |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 1999-09-27 |
| Number of pages | 352 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |