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| The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs | 
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| Author: Andrew Maclauchlan
Publisher: Wiley
Category: Book
List Price: $29.95
Buy New: $16.76
You Save: $13.19 (44%)
New (34) Used (23) Collectible (1) from $7.68
Avg. Customer Rating:  10 reviews
Sales Rank: 54938
Media: Paperback
Edition: Rough-cut
Number Of Items: 1
Pages: 352
Shipping Weight (lbs): 1.6
Dimensions (in): 9.1 x 7.4 x 0.9
ISBN: 0471293202
Dewey Decimal Number: 641.865023
EAN: 9780471293200
ASIN: 0471293202
Publication Date: September 13, 1999
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com 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, patissiere-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
Product Description
"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
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| Customer Reviews: Read 5 more reviews...
 Making of a Pastry Chef November 11, 2008
I was under the impression that it would include secret techniques and recipes for people who want to become pastry chefs. It turned out to be more of a story.
 It's not about the recipes! November 9, 2007
1 out of 1 found this review helpful
As a recent Culinary School grad, this book was recomended to me by one of my Chef Instructors. "Any monkey can read a recipes and make a dessert, but it takes knowing the flavor profile of each ingredient before you will be able to create."
And, that's what this book does. Yes, it has insights from famous chefs and some nice recipes but the truly valuble information is near the back. Almost every desser ingredient is listed with complementing flavors. This is the book you'll need if you ever want to create your own recipes!
If you are looking for pretty pictures of desserts, or a book filled with recipes this book is not for you. If you want to create... BUY THIS BOOK!
Highly recommended for aspiring pastry chefs August 23, 2007
1 out of 1 found this review helpful
I'm so glad I bought this book. It gives a vivid picture of what this trade is all about, giving you things to think about, and a variety of perspectives from many of the best pastry chefs. I can see where one reviewer is coming from in terms of saying that the book isn't well written and that the title headers don't always match the content below. The text does sometimes steer away from the topic at hand, and there are a lot of quotes right after the other without great transitions. But that doesn't take away from the benefit of this book - it was all info I was interested in reading, and for something like this it doesn't need to be a great work of prose. It is a fast read, and I highly recommend it for anyone considering a career in pastry.
Good recipes, medicore writing October 14, 2005
2 out of 2 found this review helpful
This book is great for people totally unfamiliar with the world of pastry and baking. However, for those of us who have a fairly good idea about what it's like to be a pastry chef and are looking for the nitty gritty, every day details, this isn't the way to go. The writing often reads like a jounrel article; it lacks emotion and depth. But, it has lots of absolutely delicious recipes and some pretty entertaining anecdotes. I wouldn't discourage the passionate dessert maker from buying it.
A must read for the baking and pastry student. November 23, 2004
5 out of 5 found this review helpful
I am currently a part-time baking and pastry arts student at Johnson & Wales University. I just finished reading this book for a class and found it a wonderful read and resource. The insight that these pastry chefs offer really make you think about why you are entering the culinary world and if it is right for you. Happily, I believe I have made the right decision. The recipes are wonderful as well, and the flavor guide is sure to be a valuable resource for years to come. If you are currently a student, or are thinking about a career change to the pastry arts, I highly recommend this book.
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