The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters

Stamm, Mitch

ISBN 10: 1592537111 / ISBN 13: 9781592537112

Edité par Quarry Books, 2011

A propos de cet article

In shrink wrap. Looks like an interesting title!

N° de réf. du vendeur Q-1592537111

Détails bibliographiques

• Titre: The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
• Éditeur: Quarry Books
• Date de parution: 2011
• Langue: anglais
• ISBN à 10 chiffres: 1592537111
• ISBN à 13 chiffres: 9781592537112
• Reliure: Paperback
• État de l'article: New
• Poids: 21 onces

A propos de ce titre

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.

À propos de l?auteur

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 Sun Valley, Idaho. He also served as pastry chef at Zingerman's Bakehouse in Ann Arbor, Michigan. A member of the Bread Bakers' Guild of America, Mitch has extensive training in hearth breads, the science of baking, pastries, and plated desserts. While in Idaho, he served on the board of the state chapter of Share our Strength, the national organization dedicated to hunger relief.