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Dessert Sourcebook
In a recent conversation with Nach Waxman (Kitchen, Arts & Letters), he indicated that sales of pastry books have increased by ten times during this past year. Large programs such as The Culinary Institute of America and Johnson & Wales University initiated pastry degree programs within the last five years, sending graduates to restaurant kitchens, retail bakeries, and hotel operations. These graduates get good culinary training with textbooks such as Professional Baking (Gisslen) and The Professional Pastry Chef (Friberg), but American resources beyond that are limited to Grand The Art of the Plated Desserts and a handful of practical consumer reference books ( The Art of the Cake, Mastering the Art of French Pastry, and The Cake Bible ). Dessert Sourcebook promises to be the Larousse Gastronomique for pastry chefs!
640 pages, Hardcover
Published August 15, 2002
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