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Title: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg ISBN: 0471359254 Publisher: John Wiley & Sons Pub. Date: 22 February, 2002 Format: Hardcover Volumes: 1 List Price(USD): $65.00 |
Average Customer Rating: 5
Rating: 5
Summary: A fantastic baking book
Comment: Everything you ever need to know about baking is in this book. The pictures are very detailed and it shows many variations on several of the popular desserts. It even tells you about presentation and that's very important when you are working in a fine restaurant. I also purchased the Study Guide for the National Servsafe Exam: Key Reviews Questions and Answers with Explanations on amazon and this book helped me understand how important sanitation is in every part of the kitchen, including outside the kitchen.
Rating: 5
Summary: My Favorite Cook Book
Comment: What a great book! I am a pastry chef and I use this book daily! I have found so many great ideas and learned so much from this book. Even for beginning bakers this book is easy to understand. I have used about 15 recipes from this book and I have about every other recipe marked to use one day.
If you are looking for a book for making some serious dessert then this is a great book. I highly recomend it! It also has information on most of the desserts which I really like. It has where they come from, tips to help you with the dessert, and tells you about each ingrediant that you use and how it works.
Rating: 5
Summary: Buy a baking scale, too!
Comment: I'm very impressed so far with this book. The author knows his stuff, relays the information in an interesting and informative manner, along with making some difficult recipes easy to understand. If you're serious about baking, this is a steal. You'll learn hundreds of facts about flour, baking, preparation along with a ton of cool recipes. They range from easy to bake up, to needing a lot of prep beforehand.
The book uses grams instead of cups/teaspoons, so you'll need to buy a scale as well if you're planning on diving fully into this great work of art.
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $65.00 |
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Title: Professional Baking, Trade, 3rd Edition by Wayne Gisslen ISBN: 0471346470 Publisher: John Wiley & Sons Pub. Date: 03 October, 2000 List Price(USD): $65.00 |
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Title: The Advanced Professional Pastry Chef by Bo Friberg ISBN: 0471359262 Publisher: John Wiley & Sons Pub. Date: 21 February, 2003 List Price(USD): $65.00 |
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Title: The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs by Andrew MacLauchlan ISBN: 0471293202 Publisher: John Wiley & Sons Pub. Date: 13 September, 1999 List Price(USD): $29.95 |
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Title: Larousse Gastronomique by Prosper Montagne, Larousse Gastronomique ISBN: 0609609718 Publisher: Clarkson N. Potter Pub. Date: 02 October, 2001 List Price(USD): $75.00 |
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