Ebook The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters, by Mitch Stamm
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The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters, by Mitch Stamm
Ebook The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters, by Mitch Stamm
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Review
Stamm, 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
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About the Author
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.
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Product details
Series: Apprentice
Paperback: 176 pages
Publisher: Quarry Books (July 1, 2011)
Language: English
ISBN-10: 1592537111
ISBN-13: 978-1592537112
Product Dimensions:
8.1 x 0.5 x 10.1 inches
Shipping Weight: 1.3 pounds
Average Customer Review:
4.1 out of 5 stars
24 customer reviews
Amazon Best Sellers Rank:
#823,521 in Books (See Top 100 in Books)
For years I wished I had access to high quality, well-tested recipes created by experts in the field of baking and pastry. I knew that the recipes I could find (in regular cookbooks including those focused on desserts) weren't *quite* right and that there were tricks that professionals used that I hadn't yet been able to uncover. Mitch Stamm's book finally fills that need.Filled with detailed instructions and photos to guide even at-home cooks through the process of making professional-quality pastries and desserts, this book is a must-buy for anyone serious about this area of cooking. Stamm starts with the basics -- the importance of choosing the best ingredients, the different types of flours, fats, etc., the types of equipment that are needed and the basics of pastry techniques. From there he shares the secrets of some of the world's best pastry chefs' signature dishes, including chocolate mouse, macarons, biscotti, puff pastry, cream puffs, tarts and tortes, pastry creme, Italian buttercream truffles and more. A definite must-have!
Mr Stamm was a professor of mine at Johnson and Wales and as soon as I saw this book I had to buy it. He knows his craft on such a deep level it is inspiring to see and watch, and it is just as inspiring to read the thoughts going through his head about each ingredient he uses. I highly recommend this book for anyone in the Culinary industry; pastry or not. A wealth of information and written by a true master.
I love this book. The description on the cover says it perfectly. "An insider's guide to creating & baking sweet confections & pastries. Taught by the Masters." The step by step instructions were fab and the interviews added a little more flavor to an already great book. I highly recommend this book to anyone wanting more than just a cookbook.
From the inner design layout to this book, to the crisp, glistening pages, to the detailed instructions, this book is amazing. It provides a wealth of information including recipes and just sound, solid advice from industry professionals. It has a great flow and is very easy and fun to read. Best pastry book I've ever purchased.
Nice
FANTASTIC book! I can't wait to try some of the recipes!
good book - good read and informative
I really enjoy the book. Nice to read the stories of famous chef's. I too have questioned some of the measurements as well. I have made the macaroons in the back of the book. Tells you you need 7 egg whites. But tells you to only use 6. I new to use what looked right. And they turned out good. Taste yummy!!!!
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