The Making of a Pastry Chef: Recipes and Inspiration from Americas Best Pastry Chefs

"A first of its kind! In The Making of a Pastry Chef, AndrewMacLauchlan has gathered the hearts, minds, and souls of some ofour greatest talents. It is easy to get caught up in the chaptersof this inspiring collection of recipes and stories. This isrequired reading for anyone fascinated by food and especiallythe sweet kind!" Dan Budd, The Culinary Institute of America

"Being a pastry chef is so much more than baking a successfulbatch of chocolate chip cookies! In The Making of a Pastry Chef,you will find some of this field’s top dessert makers talkingshop with a colleague in a way that is frank andcompelling." Nancy Silverton, Campanile and La Brea Bakery

"This book reads like a who’s who in the pastry world andcontains a vast amount of information. Andrew’s writing is asgood as his pastry and his pastry is as good as itgets." Michael Schneider, Chocolatier Magazine

The History of Sweets in Food and Cuisine;
The Rise of the Pastry Chef.

Origins of Inspiration.

Foundations of Learning and Honing Skills.

Inside the World of the Pastry Chef.

Ingredients for Success as a Pastry Chef.

Traditions, Trends, and Future.

Chefs′ Biographies.

Bibliography.

Index.

ANDREW MacLAUCHLAN, a nationally distinguished pastry chef andauthor, is Executive Pastry Chef at the Coyote Cafe in Santa Fe,New Mexico and Las Vegas, Nevada. His books include FlavoredBreads: Recipes from Mark Miller s Coyote Cafe, Tropical Desserts,and New Classic Desserts, which was nominated for a James BeardBook Award.

SCOTT VLAUN photographs botany, architecture, and food for avariety of magazines, books, and catalogs. His recent projectsinclude Garden Cycle: A Gardener′s Daybook and Cool Coyote CafeJuice Drinks, as well as Flavored Breads and Tropical Desserts withAndrew MacLauchlan. He is currently based in Santa Fe, New Mexicoand New York City.