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The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters - Softcover
Synopsis
The comprehensive guides in Quarry’ s Apprentice series go beyond the “ basics” or “ 101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. This handbook for making pastries and confections offers instructional content as well as narrative, lifestyleoriented insight into a chef’ s kitchen. The Pastry Chef’ s Apprentice will appeal to both the everyday baker and the committed food enthusiast. The conscious/conscientious food lover who wants to know everything about the real, whole ingredients in her food choices will buy this book as well.
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About the Author
Mitch Stamm is an instructor with the International Baking & Pastry Institute at Johnson and Wales University in Rhode Island. He is former executive pastry chef of the Sun Valley Resort in Idaho and also served as pastry chef at Zingerman's Bakehouse in Michigan. While in Idaho, he served on the board of Share our Strength, the national organization dedicated to hunger relief.
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The Pastry Chef's Apprentice : An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
Published by
Quarto Publishing Group USA, 2011
ISBN 10: 1592537111
ISBN 13: 9781592537112
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The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
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The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
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The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
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The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
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