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OverviewFull Product DetailsAuthor: Mitch StammPublisher: Crestline Imprint: Crestline Dimensions: Width: 20.60cm , Height: 1.80cm , Length: 25.70cm Weight: 0.862kg ISBN: 9780785832560ISBN 10: 0785832564 Pages: 176 Publication Date: 29 September 2015 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsStamm, Mitch. The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters. Quarry: Quayside. Jul. 2011. 176p. photogs. ISBN 9781592537112. pap. $24.99. COOKINGThe art of pastry is a skill many home cooks and even professional chefs find difficult to master. Following Aliza Green's Fishmonger's Apprentice and Eric Miller's Vintner's Apprentice, Stamm (International Baking & Pastry Inst., Johnson & Wales Univ.) here strives to do away with the stereotype that the art and process of pastry must be a complicated one. The organization of his book is simple; in two introductory chapters, Ingredients and Equipment and Techniques, Stamm articulates that understanding the composition leads to a greater understanding of the final product. In intermingled sections Interviews with the Masters and Illustrated Techniques, 17 of the world's great pastry chefs share their passion for their art and provide step-by-step preparation of specialties from their repertoires, with photos of each step. Verdict If you can't afford to quit your day job and move to Rhode Island to attend Stamm's culinary classes, this book, comparable to Michel Roux's Pastry: Savory & Sweet, could be just what you need. And at this price, it's a bargain - Library Journal Xpress Author InformationMitch 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. Tab Content 6Author Website:Countries AvailableAll regions |
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