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The Pastry Chef's Apprentice

Master the art of baking delicious pastries, cakes, and more with The Pastry Chef's Apprentice, the ultimate guide for those learning to bake or those who want to improve their pastry making skills. There is nothing more inviting and exciting than the aroma of freshly baked pastries wafting from a kitchen, and now readers can make professional-quality pastries rather than relying on the local bakery or grocery store. 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 pastry creations.The masters featured in The Pastry Chef's Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, pies, cakes and more, to amateur food enthusiasts and home cooks, as well as future professional pastry makers. Through extensive, diverse profiles of experienced chefs, instructions packed with expert tips, plus fully illustrated tutorials and dozens of delicious recipes, the reader gets valuable insider access to real-life chefs, bakers, culinary instructors, test kitchens 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.
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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.


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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