Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

The Pastry Chef's Apprentice

ebook
For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.

The masters featured in The Pastry Chef's Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more.

With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level.

Featured chefs include:
Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World
Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy
Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor
Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge
Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University
Thomas Haas, Germany/USA
En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago
William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle
Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs
Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo
Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts
Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea's national pastry team
Jordi Puigvert, Spain: founder of Sweet'n Go, consultant, and professor at the School of the Hotel de Girona in Spain
Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions
Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group
Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne
Franz Ziegler, Switzerland: Author and Consultant


Expand title description text
Series: Apprentice Publisher: Quarry Books

Kindle Book

  • ISBN: 9781610580274
  • Release date: July 1, 2011

OverDrive Read

  • ISBN: 9781610580274
  • Release date: July 1, 2011

EPUB ebook

  • ISBN: 9781610580274
  • File size: 82448 KB
  • Release date: July 1, 2011

PDF ebook

  • ISBN: 9781610580274
  • File size: 58733 KB
  • Release date: July 1, 2011

Formats

Kindle Book
OverDrive Read
EPUB ebook
PDF ebook

Languages

English

For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.

The masters featured in The Pastry Chef's Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more.

With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level.

Featured chefs include:
Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World
Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy
Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor
Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge
Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University
Thomas Haas, Germany/USA
En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago
William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle
Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs
Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo
Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts
Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea's national pastry team
Jordi Puigvert, Spain: founder of Sweet'n Go, consultant, and professor at the School of the Hotel de Girona in Spain
Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions
Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group
Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne
Franz Ziegler, Switzerland: Author and Consultant


Expand title description text
  • Details

    Publisher:
    Quarry Books

    Kindle Book
    ISBN: 9781610580274
    Release date: July 1, 2011

    OverDrive Read
    ISBN: 9781610580274
    Release date: July 1, 2011

    EPUB ebook
    ISBN: 9781610580274
    File size: 82448 KB
    Release date: July 1, 2011

    PDF ebook
    ISBN: 9781610580274
    File size: 58733 KB
    Release date: July 1, 2011

  • Creators
  • Formats
    Kindle Book
    OverDrive Read
    EPUB ebook
    PDF ebook
  • Languages
    English