The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs
September 1999, ©1999
"Being a pastry chef is so much more than baking a successful batch of chocolate chip cookies! In The Making of a Pastry Chef, you will find some of this fields top dessert makers talking shop with a colleague in a way that is frank and compelling."Nancy Silverton, Campanile and La Brea Bakery
"This book reads like a whos who in the pastry world and contains a vast amount of information. Andrews writing is as good as his pastry and his pastry is as good as it gets."Michael Schneider, Chocolatier Magazine
The Rise of the Pastry Chef.
Origins of Inspiration.
Foundations of Learning and Honing Skills.
Inside the World of the Pastry Chef.
Ingredients for Success as a Pastry Chef.
Traditions, Trends, and Future.
SCOTT VLAUN photographs botany, architecture, and food for a variety of magazines, books, and catalogs. His recent projects include Garden Cycle: A Gardener's Daybook and Cool Coyote Cafe Juice Drinks, as well as Flavored Breads and Tropical Desserts with Andrew MacLauchlan. He is currently based in Santa Fe, New Mexico and New York City.