Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Book gives recipes with consistent results,
By A Customer
This review is from: Professional Baking, Trade Version (Hardcover)
Book written for the professional baker which is adaptable to the home baker. Everything is weighed which is not so hard to do. Does require a small fairly accurate kitchen scale in $20 range. Does point out why some favorite recipes have a bad habit of flopping when you are trying to make them for special occasion(for example: flour varies in the water content, which does affect end product). You must be able to downsize recipes for home use.
7 of 9 people found the following review helpful:
5.0 out of 5 stars
No baker should be without this,
By A Customer
This review is from: Professional Baking, Trade Version (Hardcover)
This is not a cookbook for the home baker, but no professional should be without this all encompassing book.
3 of 4 people found the following review helpful:
3.0 out of 5 stars
Good ...but,
By A Customer
This review is from: Professional Baking, Trade Version (Hardcover)
Although I needed this book for school, i did notice some problems with a few reciepes. I have spoke with other pastry chefs about this and they agree. There are some adjustments to be made when dealing with the mousse reciepes in this book
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