The making of a pastry chef [electronic resource] : recipes and inspiration from America's best pastry chefs / Andrew MacLauchlan ; photography by Scott Vlaun.
By: MacLauchlan, Andrew
.
Contributor(s): Vlaun, Scott.
Material type: 
TextPublisher: New York : J. Wiley, c1999General Notes: Available through the EBSCO e-book Collection, which can be found on the Davenport University Library database page.Bibliography: Includes bibliographical references (p. 325) and index.Description: 1 online resource (xiii, 338 p.) : ill.ISBN: 0585305234 (electronic bk.); 9780585305233 (electronic bk.).Subject(s): Cooks -- Training of -- United States | Cooking -- Vocational guidance -- United States | PastryGenre/Form: Electronic books DDC classification: 641.8/65/023 Online resources: Access full-text materials at no charge: | Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| E-book | Davenport Library e-book | E-book | 641.8/65/023 (Browse shelf(Opens below)) | Not For Loan | mq289570 |
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Includes bibliographical references (p. 325) and index.
Available through the EBSCO e-book Collection, which can be found on the Davenport University Library database page.
Chapter 1 The History of Sweets in Food and Cuisine; the Rise of the Pastry Chef 1 -- Chapter 2 Origins of Inspiration 45 -- Chapter 3 Foundations of Learning and Honing Skills 103 -- Chapter 4 Inside the World of the Pastry Chef 153 -- Chapter 5 Ingredients for Success as a Pastry Chef 205 -- Chapter 6 Traditions, Trends, and Future 275.
Description based on print version record.
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