| Edition |
First Simon & Schuster hardcover edition. |
| Description |
130 pages : illustrations ; 18 cm. |
| Series |
Masters at work |
|
Masters at work.
|
| Bibliography |
Includes bibliographical rescources. |
| Summary |
"Esteemed journalist Glynnis MacNicol takes readers to the front counters of bakeries and cafés to offer a candid portrait of modern baking. MacNicol shadows Mary Louise Clemens, the owner and head baker of Ladybird Bakery in Brooklyn, to reveal how bakers work and how they stand out in a neighborhood, community, and city. In Becoming a Baker, MacNicol reveals the path to becoming a baker, from education to the creation of new recipes, from negotiating with suppliers to the possibility of opening a small business. Prepare the legendary Brooklyn Blackout cupcakes in Ladybird s kitchen, shape croissants at the beloved Sea Wolf Bakery in Seattle, and learn why bakers think the Great British Bake-Off has captured our collective imagination. As the food industry changes to meet the twenty-first century, the role of a baker is becoming more and more central to our lives. For those passionate about nourishment, working with your hands, and the place of locally owned businesses in communities, this is the most valuable informational interview you will ever have."--Amazon. |
| Subject |
Baking -- Vocational guidance.
|
| ISBN |
1982120274 hardcover |
|
9781982120276 hardcover |
|
