Top positive review
66 people found this helpful
Takes baking to the next level
on February 7, 2001
As an accomplished home baker, I thought I could bake with the best of them, but this book showed me that there's a whole, more advanced world of pies, cakes, pastries, breads, ice cream, chocolates, baking decorations (sugar, icing, etc.)!!!
Best of all, like a textbook, it shows, with step-by-step color pictures, how to do it all. Working with it, I definitely felt like a pastry chef-in-training.
What I loved about it, too was the fact that there are so many basic "formulas" for specific types of bread doughs, cookie doughs, cake batter, etc. Once you master a "formula" and a technique, there are MANY recipes for variations--but you also feel confident enough to improvise!
There's also lots of techniques for advanced things, like sugarwork (I saw Martha Stewart doing a sugar cage once on TV, and they have a "how-to" in here), how to make chocolates (professionals "temper" theirs to make them shiny), how to make cake decorations like flowers, etc. There's even a section on ice cream desserts.
In all, a really good book for anyone who wants a more in-depth knowledge of baking, pastry and other desserts--how to bake like a pro!