Read The Pastry Chef’s Apprentice Books PDF

Read The Pastry Chef’s Apprentice Books PDF

Authors : Mitch Stamm
Publisher : Quarry Books
Published Date : 2011-07
ISBN-13 : 9781592537112
Page : 176 Pages
Language : en




Descriptions
Read The Pastry Chef’s Apprentice Books PDF

The Pastry Chef’s ApprenticeFor 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
 

The Pastry Chef's Apprentice
Language: en
Pages: 176

The Pastry Chef's Apprentice

Authors: Mitch Stamm
Categories: Cooking
Type: BOOK - Published: 2011-07-01 - Publisher: Quarry Books
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
The 4-hour Chef
Language: en
Pages: 671

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Authors: Timothy Ferriss
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Houghton Mifflin Harcourt
Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Language: en
Pages: 1040

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Authors: Bo Friberg
Categories: Cooking
Type: BOOK - Published: 2002-02-19 - Publisher: Wiley Global Education
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. Pastry chefs create the
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Language: en
Pages: 1056

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Authors: Michel Suas
Categories: Business & Economics
Type: BOOK - Published: 2008-04-04 - Publisher: Nelson Education
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in
The Sorcerer's Apprentices
Language: en
Pages: 304

The Sorcerer's Apprentices

Authors: Lisa Abend
Categories: Cooking
Type: BOOK - Published: 2011-04-14 - Publisher: Simon and Schuster
It was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in Catalonia, which closed in 2011, attained a near-mythic reputation for culinary wizardry. But what actually went on behind the scenes? What was the daily reality