Customer Review

74 of 85 people found the following review helpful
2.0 out of 5 stars She kept the secrets to herself... thoughts from a Culinary School Grad/ Professional, January 7, 2009
By 
This review is from: The Secrets of Baking: Simple Techniques for Sophisticated Desserts (Hardcover)
I used this book before I attended culinary school in New York, studying pastry arts. This book pulls a trick common to celebrity chefs- intentionally not revealing the complete/accurate recipe (insecurity? job preservation?). During school, after learning techniques that are not explained adequately (or at all), I was able to achieve better results on those recipes lacking technical instructions. Others (lemon pudding cakes) I remade over 6 times to ensure it was not my fault, since I really wanted to make that recipe. The end result was always a flop.

I understand that most home cooks don't use mass metrics (grams) to measure ingredients like Europeans do (which is much more reliable and convenient), but since these are "pro" style dessert platings, she could have included the mass metrics. I do think the flavor combinations are appealing and the designs are attractive, so, since I couldn't sell this book on Amazon after waiting 3 months or so, I kept it. I can look at other trustworthy recipe books (e.g. Rose Levy's The Pastry Bible) to prepare the components to be used in one of Chef Yard's completed desserts. Hopefully the second book will be more helpful in technique, utility, and accuracy.

Truth be told, I have a massive cookbook collection and this is the only one I have ever tried to get rid of.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No

[Add comment]
Post a comment
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Amazon will display this name with all your submissions, including reviews and discussion posts. (Learn more)
Name:
Badge:
This badge will be assigned to you and will appear along with your name.
There was an error. Please try again.
Please see the full guidelines here.

Official Comment

As a representative of this product you can post one Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
The following name and badge will be shown with this comment:
 (edit name)
After clicking the Post button you will be asked to create your public name, which will be shown with all your contributions.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.  Learn more
Otherwise, you can still post a regular comment on this review.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
 
System timed out

We were unable to verify whether you represent the product. Please try again later, or retry now. Otherwise you can post a regular comment.

Since you previously posted an Official Comment, this comment will appear in the comment section below. You also have the option to edit your Official Comment.   Learn more
The maximum number of Official Comments have been posted. This comment will appear in the comment section below.   Learn more
Prompts for sign-in
 

Comments

Tracked by 1 customer

Sort: Oldest first | Newest first
Showing 1-3 of 3 posts in this discussion
Initial post: Jul 14, 2009 12:06:31 PM PDT
Lisetta says:
Hello Alicia - would you recommend the CIA book Baking and Pastry: Mastering the Art?

Posted on Sep 19, 2013 6:34:51 PM PDT
[Deleted by the author on Sep 19, 2013 6:42:04 PM PDT]

Posted on Sep 19, 2013 6:42:28 PM PDT
[Deleted by the author on Sep 19, 2013 6:50:38 PM PDT]
‹ Previous 1 Next ›

Review Details

Item

Reviewer


Location: USA

Top Reviewer Ranking: 315,719