Pastry Chef's Apprentice

For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If theyre lucky, a local bakery or chocolate shop satisfies the communitys 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 Chefs Apprentice, author Mitch Stamm simplifies a culinary schools core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.