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The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs Paperback – Sep 27 1999


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Product Details

  • Paperback: 352 pages
  • Publisher: Wiley (Sept. 27 1999)
  • Language: English
  • ISBN-10: 0471293202
  • ISBN-13: 978-0471293200
  • Product Dimensions: 1.9 x 18.4 x 22.9 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #335,933 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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First Sentence
Within the history of human culture is the fascinating story of the value and development of sweets in societies and the technical evolution of pastry and dessert making. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Format: Paperback
This book is, as far as I know, unique. It is a valuable resource for those who are thinking about to or just beginning to make baking and pastry a career. I found it a very useful collection of advice and stories about the professional and practical aspects of pastry as a job.
Everyone who is going to culinary school for baking and pastry or who has recently graduated, as well as those in apprenticeships and other types of training, should read this book. To me, it is an indispensable vocational guide. Even those who are going into food and not pastry per se should read this, since cooperation between the savory and sweet kitchen is essential these days in restaurants.
This book is written by the executive pastry chef of the Coyote Cafe, and mostly it contains his opinions and viewpoints. It also has quotes from many famous and successful pastry professionals. Just so you can keep track, the book has brief biographies of the 30 or so professionals who are quoted throughout the text, many of whom you will recognize.
It contains the following chapters: History of Sweets (a mostly worthless re-hash of familiar material); Origins of Inspiration (childhood memories and early career experiences); Foundations of Learning (culinary schools, apprenticeships, and training); Inside the World of the Pastry Chef (what it is like under various conditions); Ingredients of Success (ingredients and menus); Traditions, Trends, Future (thumb-sucking chapter containing thoughts about the future of the pastry chef).
It also contains 4 dozen or so dessert recipes. Sadly, these are modern, new-fangled variations and recipes. They are more interesting for their creativity than as good recipes that you will want as part of your repertoire.
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By jumpy1 on Oct. 9 2002
Format: Paperback
This book proves that just because you're a good pastry chef, doesn't mean you should write about pastry chefs! The writing is so boring that it reads like a term paper written by someone who couldn't care less. The information on the history of pastry is at times inaccurate (which wouldn't be such a big deal but they should have fact checkers, right?) and even a photo at the beginning of the book was mislabeled, in a way that showed the person thought no one would be able to tell. Other captions should have been left out such as "Pineapple" underneath a photograph of a pineapple. On the other hand, I always love to hear what chefs have to say, and this is no exception. It's filled with recipes, there is a useful table of interesting flavor combinations and lots of good statements from pastry chefs, though much of it is the average deal -- about how important the quality of your ingredients are and whether to make a tower of food or to keep presentation simple -- so, while I personally enjoy this kind of thing, I recommend it with reservations.
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By S. Gardner on March 15 2002
Format: Paperback
This book is full of information from the people who have found success in the world of pastry. They tell about what training they received and how helpful it was to their careers, what their day is like, how they come up with new ideas, and what they believe the future of pastry is.
The writing style lacks snap and, occasionally, clarity. The content of the chapter doesn't always exactly match the chapter title. But it is still a good resource for someone who is interested in the pastry business because the chefs that were interviewed for the book really love what they do. Their passion comes through, which I found to be inspiring.
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Format: Paperback
This book is excellent for anybody who is just starting out in the pastry field. It has really inspired me to continue in pursuing my dream to become a famous pastry chef. It tells how pastry chefs started out and helps you to see that we really do have to start at the bottom before we can get to the top. I was really inspired and felt a lot more motivated after reading this great, fantastic book!
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Format: Paperback
As a student in culinary school, this gave me a clear understanding of what to expect in the food industry, the differences between a chef & a pastry chef, and what personality profiles fit each position. It was also entertaining to learn the inspirations of today's top pastry chefs. Very similar to "Becoming a Chef", by A. Dournenberg, but from a pastry perspective. I read the entire book in 3 days! Worth every penney.
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