I'm new at the pastry biz and would love to hear people's opinions on books that they have found particularly useful over the years. These can be recipe books, reference books, magazines, histories, science, etc. Anything related to pastry that has helped expand knowledge and skill considerably. Thanks.

By mikebel on Monday, August 07, 2000 - 05:03 am: Edit

If you want a book with pretty pictures a guide to the methods a glossary of equipment and ingredients and fairly cheap for what you get go bo friebergs professional pastry chef"i have heard the recipes dont taste that great though", if you have a healthy bank balance go for the professional pastry chef series or thuries i dont know how much these books are in u.s.a but i have a few of them and they are fairly pricey if u are just a home cook. There is also heaps of great coffee table books out there try amazon books they have reviews from other people and prices. just my 5 cents worth mike :)

By quartet on Monday, August 07, 2000 - 09:34 am: Edit

Thanks, Mike, I have the Friberg book and one of Thuries (very expensive) as well as some of the French/English books that CHIPS sells. Always looking for others, esp. ones that professionals have had geat experiences with. I'm a student starting in a month and want to begin really building my library.

By Quartet (Quartet) on Monday, August 07, 2000 - 09:34 am: Edit

Thanks, Mike, I have the Friberg book and one of Thuries (very expensive) as well as some of the French/English books that CHIPS sells. Always looking for others, esp. ones that professionals have had geat experiences with. I'm a student starting in a month and want to begin really building my library.

By mikebel on Tuesday, August 08, 2000 - 05:16 am: Edit

Have you seen the eurodelices dine with europes master chefs series there is one on desserts snd one on pastries the good thing about these books are that they have a few recipes from famous chefs e.g pierre herme,bauchonn,michael nadell,they have step by step pictures of the differnt stages of production and some modern and some more classic desserts,and they are very reasonably priced.p.s i used these as a rough guide so i knew what each chef was putting out so if i saw some recipes i liked i knew where to look e.g i like hermes stuff so i always keep an eye for his books hope yo have been some help mike