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The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs, by Andrew MacLauchlan
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"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
- Sales Rank: #274161 in Books
- Published on: 1999-09-13
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x .60" w x 7.10" l, 1.54 pounds
- Binding: Paperback
- 352 pages
Amazon.com Review
The American restaurant revolution of the past 20 years has focused attention on a new generation of pastry chefs--men and women whose work has gained recognition beyond their field. In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan presents more than 30 of these talented chefs, exploring with them what it is they actually do, how their own interest in dessert making developed and expresses itself, career trajectories, and more. Woven among the autobiographical and career data are more than 50 of the chefs' signature recipes, approachable formulae for the likes of Chocolate Polvarones (Mexican wedding cookies from Wayne Brachman, Mesa Grill, New York), Persian Mulberry-Poached Fiori Figs (Sherri Yard, Spago, Beverly Hills), and Pear Financier with Hazelnut Praline Ice Cream (Sebastien Cannone, The French Pastry School, Chicago). The book will interest those contemplating a pastry career in particular, but will also appeal to readers curious about food work in general, as well as modern restaurant operation.
Beginning with a brief history of sweets (birch syrup was a prehistoric treat), the book then explores American dessert traditions, in the home and out. Other topics include desert-making inspiration, formative baking experiences, and customer demands and expectations, among others. The book also details a typical workday for a number of the chefs--it's a long day on your feet--and explores current and foreseeable pastry trends. MacLauchlan also provides a general-use flavor combination chart plus 60 photos depicting the dessert specialties and the chefs in action. Concise biographies of the chefs conclude this compelling account of lives spent in the service of the insatiable human sweet tooth. --Arthur Boehm
From 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.ADebra Mitts, Burlington Area Lib., IL
Copyright 1999 Reed Business Information, Inc.
Review
"Eselsohren, Kaffeeflecken, inspirierend und fantastisch anzuschauen - mit diesen Worten w]rde ich The Making of a Pastry Chef beschreiben, und das werden Sie auch tun. Es ist eine wertvolle Ergdnzung im B]cherregal jedes K]chenchefs - vom Anfdnger bis zum Profi." Michele Brown, Pastry Chef, Personal Instructor
Most helpful customer reviews
43 of 43 people found the following review helpful.
An excellent information about a the world of pastry!
By A Customer
As a student in culinary school, this gave me a clear understanding of what to expect in the food industry, the differences between a chef & a pastry chef, and what personality profiles fit each position. It was also entertaining to learn the inspirations of today's top pastry chefs. Very similar to "Becoming a Chef", by A. Dournenberg, but from a pastry perspective. I read the entire book in 3 days! Worth every penney.
4 of 4 people found the following review helpful.
Informative
By SA
This book is full of information from the people who have found success in the world of pastry. They tell about what training they received and how helpful it was to their careers, what their day is like, how they come up with new ideas, and what they believe the future of pastry is.
The writing style lacks snap and, occasionally, clarity. The content of the chapter doesn't always exactly match the chapter title. But it is still a good resource for someone who is interested in the pastry business because the chefs that were interviewed for the book really love what they do. Their passion comes through, which I found to be inspiring.
16 of 18 people found the following review helpful.
Adequate
By jumpy1
This book proves that just because you're a good pastry chef, doesn't mean you should write about pastry chefs! The writing is so boring that it reads like a term paper written by someone who couldn't care less. The information on the history of pastry is at times inaccurate (which wouldn't be such a big deal but they should have fact checkers, right?) and even a photo at the beginning of the book was mislabeled, in a way that showed the person thought no one would be able to tell. Other captions should have been left out such as "Pineapple" underneath a photograph of a pineapple. On the other hand, I always love to hear what chefs have to say, and this is no exception. It's filled with recipes, there is a useful table of interesting flavor combinations and lots of good statements from pastry chefs, though much of it is the average deal -- about how important the quality of your ingredients are and whether to make a tower of food or to keep presentation simple -- so, while I personally enjoy this kind of thing, I recommend it with reservations.
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