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

by Stamm, Mitch

• ISBN13: 9781592537112
• ISBN10: 1592537111
• Format: Paperback
• Copyright: 2011-07-01
• Publisher: Quarry Books

Summary

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. InThe 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 inThe Pastry Chefrs"s Apprenticeteach 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.

Author Biography

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.