Explore the making of a pastry chef

December 8, 2011 – In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan introduces readers to more than 30 talented chefs, exploring what it is they actually do, how their 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 formulas 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).

This book will interest those contemplating or in a pastry career in particular, but will also appeal to readers curious about food work in general, as well as modern restaurant operation.

To purchase The Making of A Pastry Chef, please visit The Annex Bookstore.