Making of a Pastry Chef: Recipes and Inspirations from America's Best Pastry Chefs
Author: Andrew MacLauchlan
"A first of its kind! In The Making of a Pastry Chef, Andrew MacLauchlan has gathered the hearts, minds, and souls of some of our greatest talents. It is easy to get caught up in the chapters of this inspiring collection of recipes and stories. This is required reading for anyone fascinated by food–and especially the sweet kind!"–Dan Budd, The Culinary Institute of America
"Being a pastry chef is so much more than baking a successful batch of chocolate chip cookies! In The Making of a Pastry Chef, you will find some of this field’s top dessert makers talking shop with a colleague in a way that is frank and compelling."–Nancy Silverton, Campanile and La Brea Bakery
"This book reads like a who’s who in the pastry world and contains a vast amount of information. Andrew’s writing is as good as his pastry and his pastry is as good as it gets."–Michael Schneider, Chocolatier Magazine
Library Journal
As the title indicates, MacLauchlan, pastry chef at Santa Fe's Coyote Caf , looks at the training, skills, and passion necessary in pursuing a career as a pastry chef. He organizes his book according to various aspects of this career, including its history, inspirations behind choosing this way of life, education and training, as well as traditions and trends. Unfortunately, the personal anecdotes of well-known pastry chefs that make this work interesting also tend to bog it down. Where one or two stories might make for an enjoyable and valuable reading experience, more than that results in a tedious repetition of advice. Interspersed among these oral histories are recipes that vary in level of difficulty. Still, this book is recommended for larger cooking and career guidance collections.--Debra Mitts, Burlington Area Lib., IL Copyright 1999 Cahners Business Information.
Table of Contents:
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.
Read also Water with Lemon or Incredible Edible Gluten Free Food for Kids
Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss
Author: Kathleen Daelemans
Kathleen Daelemans's inspiring story is familiar to millions of readers and TV viewers. After creating a new cuisine for one of the world's most luxurious spas, the Grand Wailea, in Maui, Hawaii, she earned rave reviews from the New York Times, Bon Appétit, the Los Angeles Times, and Esquire. In the process, she herself lost 75 pounds, dropping all the way down from a size 22 to a trim and fit size 8. Now she tells how she did it, sharing tips and favorite recipes for her outrageously delicious food. Kathleen, who is a frequent contributor to NBC's Today Show, is also the author of Getting Thin and Loving Food!
Library Journal
Daelemans's Cooking Thin, the Food Network's first "healthy cooking" series, has just been renewed for a second season. The author, who lost 75 pounds after she was hired as chef of a luxury spa in Hawaii, knows whereof she writes, and her empathy and humor make for a very appealing book. She focuses on moderation rather than deprivation, and although her recipes are low-fat and low-calorie, she has not included the typical nutrition analyses that appear in most weight-loss cookbooks. The recipes are easy and include both make-ahead tips and suggestions for turning one dish into many. Testing the recipes was somewhat of a family affair there are tips from Mom and ratings from Dad, as well as some contributions from the author's siblings. Recommended for all subject collections. Copyright 2002 Cahners Business Information.
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