Reads like a whos who in the pastry world and contains a vast amount of information. 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 fields 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 whos who in the pastry world and contains a vast amount of information. Andrews writing is as good as his pastry and his pastry is as good as it gets. – Michl Schneider, Chocolatier Magazine

Table of Contents

Author:

Andrew MacLauchlan

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ISBN:

9780471293200

Publish Date:

12/1999

Pages:

352

Publisher:

John Wiley & Sons

Format:

Paperback

Availability:

Approximately 4 - 6 weeks.
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