74 of 85 people found the following review helpful
She kept the secrets to herself... thoughts from a Culinary School Grad/ Professional,
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.
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Initial post: Jul 14, 2009 12:06:31 PM PDT
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]
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