The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by... (Paperback)

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ITEM# 13067825
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    ITEM#: 13067825

    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.
    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 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
     

    Specs

    ISBN 9781592537112
    Genre COOKING / Courses & Dishes / Desserts
    Format Paperback
    Pages 176
    Publisher Date 2011-07-01 00:00:00.0
    Publisher Quarry Books
    Copyright Year 2011
    Height 10.0 in
    Wdth 8.0 in
    Thickness 0.75 in
    Unit weight 1.46 lb
    Language English
    Subtitle An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
    Audience General/trade
    Authors Stamm, Mitch
    Country of Origin United States

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