|By bakeshpdan on Monday, July 17, 2000 - 10:52 pm: Edit|
After leaving the industry for about a year or so I recently came back into the pastry industry. While I was gone I got rid of a lot of good books and equiptment. at one time I had the french pastry series,( tan sleeve )but sold it. Now Im looking to replace it. I have found out that it is no longer in print. but I have seen a different french pastry series with a sorta red sleeve or cover. Is there a difference between the two series. If anyone knows where I can get a hold of the older ones I would appreciate any leads thanks everybody
|By tj on Tuesday, July 18, 2000 - 03:17 pm: Edit|
i know for a fact that there is no diference between the tan sleeve and the original red sleeve versions ,just a publishers trick to get people to buy the books. the tan sleeve is the later style they have given the french pastry series .the original design had a red cover with pictures of the authors/chefs who wrote the books. so have no worries,both are exactly the same.
the same goes to the series they have on decorated breads, as well as the catering set of books.originaly (in the french version) they are all printed with the red sleeve with pictures of the chefs.then, after translating to english ,they came up with the tan design for the sleeve .take the sleeves off, and you have the same books in your hands.for some reason ,our library had both versions and i once checked it out to see whats the deal with the tan books(cause i have the red books at home),and its EXACTLY the same.
|By bakeshpdan on Tuesday, July 18, 2000 - 03:37 pm: Edit|
THANKX TJ I HAVE READ A LOT OF YOUR COMMENTS IN THE PAST AT THIS SITE AND I PUT A LOT OF VALUE IN WHAT YOU HAVE TO SAY. THANKS AGAIN. NOW IM NOT UPSET OVER SOMETHING I THOUGHT I WAS NOT GOING TO BE ABLE TO REPLACE.
|By Rubble (Rubble) on Tuesday, July 18, 2000 - 03:53 pm: Edit|
Is there a title for these books? Or do you know the publisher? They sound interesting... Thanks!
P.S. Bakeshpdan, what career did you have during your sabbatical from the world ofpastry?
|By quartet on Tuesday, July 18, 2000 - 06:58 pm: Edit|
YOu can find them under the series title FRENCH PROFESSIONAL PASTRY SERIES by, primarily, Alain Escoffier and Roland Bilheux. Unsure of the publisher, but you can find them at numerous places. CHIPS has them, Jessica's Biscuit, etc. Amazon carries them, but I'd rather get them from an industry source. If you go to a site like bibliofind.com you can often find individual editions used. There are 4 altogether.
|By bakeshpdan on Tuesday, July 18, 2000 - 11:40 pm: Edit|
hey rubble it is the french pastry series 4 different books. I use to have the set but it was the set with a tan cover instead of a red one. but come to find out they are exactly the same except for the cover.
I was a brick layer apprentice but it didnt work out. thanks
|By tj on Wednesday, July 19, 2000 - 04:08 pm: Edit|
a great series indeed.it was put together by the fine staff at ferrandi,paris.which is a very good culinary school.as i mentioned befor in this forum ,it is structured just like a regular program, so if you follow it to the letter from page one to the last, you cover the whole program they give on pastry work.i got my books when they first came out in 1984 ,and till today ,i dont think anyone wrote a better publication on the basics of french pastry work in such detail and accuracy.
by the way.........WHAT WERE YOU THINKING WHEN YOU SOLD THOSE BOOKS ???????????????(just kiding)