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1 of 1 people found the following review helpful
on November 11, 2008
I was under the impression that it would include secret techniques and recipes for people who want to become pastry chefs. It turned out to be more of a story.
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on September 17, 2010
I recently purchased this book for a book report assignment in my Culinary Arts program at school. What a great selection! I'm from Santa Fe, New Mexico, so I may have a soft spot for the City Different, and the Coyote Cafe, where MacLauchlan was employed while writing this book.

The rich varied stories of 2 dozen or so chefs, told many versions of finding one's place in the kitchen. As an aspiring chef myself, it was great to read the tales of many people, with various backgrounds, all finding the thing that makes them tick. The secret of happiness to many of us, prepared food for others.

Top off the well-written tales and stories with recipes! Not your plain, boring and over-published run of the mill standard recipes. These are the desserts that you would pay a pretty penny for in a fine dining restaurant.

If you're thinking of going into pastry for a living, or if you're just interested in what Pastry Chefs do, this book will be a treasure to add to your collection.
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on January 12, 2015
The recipes are volumetric in that they use volume as a measure. This is worst practice, due to various factors a professional chef should scale ingredients. I have found USA chef to cling to the imperial neasures like brats on a teat as a rule and my respect for the CIA gas dropped. Apparently written for aspuring pastry chefs I can only recommend it to dilettantes and fools. Buy any other pastry book but this one.
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on February 24, 2015
This is more than a cookbook...I love the history of pastries and the stories behind how Pastry Chefs became who they are today. Interesting and unusual recipes. I highly recommend this book. If I had one complaint, I wish that the pictures were in color. But, it doesn't stop me from highly recommending this book.
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on October 6, 2010
Now you could attend culinary school and graduate with a good idea of the basics, but this books goes old school; skills. There are some that did not attend culinary school or started out midlife in the culinary industry but are now successful. That takes deep motivation.
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on July 25, 2014
My favorite book to gift my students who are considering culinary world, THE best ! Now, if it arrived in good condition, it would be perfect! Amazon shipping packing not dependable for a gift! The BOOK gets 4 stars--t sadly, this order gets a 1 star!
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on November 30, 2009
Great book, as a pastry school student currently in a internship I find this book informative and educational. Anyone in the business who wants history on their profession this is a great place to start
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on March 19, 2014
This is a great book and highly revered by pastry chefs for good reason, but I think "Baking Illustrated" by America's Test Kitchen had better advice that was more practical for the home baker.
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on January 2, 2014
This book gives a really good insight on what the career is all about, the only thing is that it seems to be rather bland & doesn't really captivate the reader to continue reading, overall a good book!
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on January 13, 2015
Well researched, but boring as all get out. It reads like a textbook and it took me quite a long time to get through. All in all though, it's a very good book in terms of material.
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