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by: Wayne Gisslen
Dewey Decimal Number: 641.71 EAN: 9780471595083 Edition: 2nd ISBN: 047159508X Label: John Wiley & Sons Inc Languages: Manufacturer: John Wiley & Sons Inc Number Of Items: 1 Number Of Pages: 400 Publication Date: 1993-11 Publisher: John Wiley & Sons Inc Studio: John Wiley & Sons Inc Editorial Review: Product Description: This comprehensive reference now offers step-by-step instruction for everything from breads and pastries to souffles and frozen desserts. Includes a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice creams. 50 illustrations. Related Items:
Average Rating:
 Rating:  - good in theoryIf you are looking for good recipes, then this book is not for you. But if you just want to know how to operate a bakery or just want to have an idea of how to bake and decorate basic recipe then this book is for you. The recipes are to be modified by you so that it can taste better. What is written in the book is just a general way of how to make it. The good part is the part about how to decorate a cake, how to place the filling and layer the cake traditionally. All in all i would say it is a good book if you are looking for theories and facts in general. Rating:  - Complete Waste!this book is an atrocity to the pastry chef, i don't know about you but i want to see what i'm cooking and this book has very few pictures, and the recipes are completely wrong i've used this book in culinary school, 70% of the things we cooked were absolutely flavorless, and just plain didn't work! and the only reason i still have it is to occupy space in my library, i highly recommend Advanced Bread and Pastry by Michel Suas, or Baking and Pastry by the CIA, and for professionals Bo Fribergs books The Professional Pastry Chef, and Advanced Professional Pastry Chef Rating: - To bake, or not to bake, that is the question...Honestly, I found this textbook to be hard to follow, difficult to understand, and many of the recipes and formulas did not work. Also, there were not many photos, and the diagrams were confusing. This certainly is not for the home chef, and I hesitate to recommend this to professional students either. Rating:  - For the future professional bakerThis is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen. I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients. The instructions are clear and easy to follow. I highly reccomend this book to anyone who is thinking of baking seriously.
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