This invaluable A-to-Z culinary guide includes more than 800 definitions and 75 classic recipes for everything from Cheesecake to Churros, Financiers to Filo Dough, and Seven-Minute Icing to Semifreddo. Handy charts and appendices include tables of weight and measurement equivalents, conversions to and from metric, temperature equivalents and comparative baking pan sizes.
Book Description
Editorial Reviews
From Library Journal
Bloom, author of the excellent Truffles, Candies & Confections (LJ 8/92) and a cooking teacher, has compiled an impressive reference work that covers more than 800 international pastry and confectionery ingredients, terms, and equipment. Interspersed throughout the dictionary entries are recipes for luscious, predominantly classic European pastries, such as Paris-Brest and Bittersweet Chocolate Mousse Cake, highlighting essential baking and candy-making techniques. Also included are numerous useful charts and tables, a source guide for ingredients and equipment, and a worldwide listing of schools offering courses in pastry making and confectionery. Bloom's exhaustive research and the broad scope of her dictionary make it a valuable resource for pastry professionals, candy makers, and home bakers alike. Highly recommended.
Susan Lantzius, formerly pastry chef, "San Domenico," New York
Copyright 1995 Reed Business Information, Inc.
Susan Lantzius, formerly pastry chef, "San Domenico," New York
Copyright 1995 Reed Business Information, Inc.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
I graduated from the University of California, Berkeley with a degree in Fine Arts. While deciding whether to go to graduate school in Art History or Dance I traveled to Europe where I experienced incredible desserts and pastries. That's when I decided that I wanted to be a pastry chef. I studied pastry and confectionery arts at La Varenne in Paris and Le Cordon Bleu in London. I've also served an apprenticeship in a fabulous pastry shop in Venice,Italy and have worked at 5 star hotels in Lausanne, Switzerland and San Francisco, CA. I've also worked in top restaurants in Southern California and have had my own business making desserts and cakes for small restaurants, cafes, and individuals. For many years I made wedding and special occasion cakes. For close to 30 years I've been teaching my art to others, specializing in demystifying complicated techniques so everyone can make fabulous desserts, pastries, and confections at home. I enjoy creating desserts for my books to share with everyone. And, I'm always happy to hear from my readers with questions and successes.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
3.0 out of 5 stars
a Carole Bloom Dictionary,
By jerry i h (Berkeley, CA USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide With More Than 800 Definitions and 86 Classic Recipes for (Paperback)
review of The International Dictionary by Carole Bloom for Amazon.comThis handy little reference book is probably less useful than it seems to be. If you already have a few pastry and baking books on your bookshelf, this would be a good, but not a great addition. You get a dictionary of around 800 definitions, and a few dozen recipes. Note carefully what this book is not. You will not get a comprehensive encyclopedia full of pictures, diagrams, and recipes for just about everything under the sun, written by a diverse panel of distinguished and world renown pastry chefs. If you need a picture of something or a specific recipe, you will probably not find it here. What you will get is a quick and handy reference to look up specific words and pastry names and get a brief, dictionary-style definition written by a respected but solitary author. Most entries are half a dozen sentences. A few major entries, such as sugar, will barely get a page. One can nit-pik here and there, but the the information is reasonably objective and level-headed. The recipes are common ones easily found in any standard baking/pastry book, but it is a collection of fairly good recipes. The ones I tried worked very well. "Beat" and "blend" are important techniques, yet receive a couple of useless sentences each, and similarly for "fold". Certain important, specific procedures and skills, surprising, receive scant attention. I also object to the cooked sugar chart: her categories are significantly different from standard texts on the subject, making it dangerous to use as a reference for a different cookbook. She also does not give the standard advice that cooked sugar should always be judged by the thermometer, and not these old-fashioned finger tests (cookbooks that do use these categories in recipes will usually have a chart giving exact temperature equivalents; if not, you need to get a different cookbook). The definition of Swiss and French meringues is backwards. Mirliton is also a Cajun word for chayote. The definition for cornet (paper pastry cone) is missing.
5 of 6 people found the following review helpful:
5.0 out of 5 stars
An author who knows her French cooking terms!,
This review is from: The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide With More Than 800 Definitions and 86 Classic Recipes for (Paperback)
Because my grandfather was French and I have visited France a few times, I enjoyed this book all the more. There is a litte French bakery in Cassis which sells Choux Pastries with a cream filling and a caramel icing.
Carole Bloom describes the process of making such a dessert in detail. My grandmother first taught me the delicate art of creating choux pastry. The funny thing is it never worked when she was not supervising the process. I later learned that you cannot eat any of the flour/butter mixture (which is very tasty) before adding the eggs. No recipe will work if you do - this is my warning! The recipe is not too difficult if you know the basics. The alphabetical listings are easy to locate and the recipes look tantalizing. ~The Rebecca Review
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
