Apprentice – serie

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 masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, 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.Featured chefs include:Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney WorldFrederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef AcademyThaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary MentorRobert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judgeLauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales UniversityThomas Haas, Germany/USAEn-Ming Hsu, USA: Chef Instructor at the French Pastry School in ChicagoWilliam Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in SeattleIginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry ChefsKanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in TokyoEwald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry ArtsKim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry teamJordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in SpainAnil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitionsSébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant GroupKirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in MelbourneFranz Ziegler, Switzerland: Author and Consultant

An insider tour of vineyards, wineries, cellars, and more! In The Vintner’s Apprentice, you get behind-the-scenes access to the wine world’s real-life masters of the craft, as well as a guide to the techniques that made them so successful. Benefit from their experience selecting a site, planting a vineyard, harvesting and crushing the grapes, creating blends, and much more.Inside:— Insight into every step of the grape’s journey to your glass, from planting to fermenting to bottling—and beyond!— Twelve wine experts share their old-world, classic skills with you through extensive interviews.

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.