The Pastry Chefs Apprentice - An Insiders Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters



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 Pastry Chef’s Apprentice: An Insider’s Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters
Quarry Books | Mitch Stamm | 2011 | HQ PDF | ISBN: 1592537111 | 176 pages | 102 Mb

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