|By Saffrongirrl (Saffrongirrl) on Thursday, March 06, 2003 - 11:48 pm: Edit|
I'm searching for a comprehensive, thorough, pastry book that is reliable and informative.
I was thinking about Bo Friberg's book but I'm not sure. Any advice or suggestions??
|By Steve9389 (Steve9389) on Friday, March 07, 2003 - 11:00 am: Edit|
My school uses Professional Baking by Wayne Gisslen. I find it really easy to use and comprehensive, and the chefs seem happy with it.
|By Chefrev (Chefrev) on Friday, March 07, 2003 - 03:18 pm: Edit|
I have Friberg's book and enjoy it as a useful book with creative ideas. It's more for professional use so yields work for restaurant work.
I also like Nancy Silverton's book, "Desserts". It it less for the professional than Friberg's book, but has cool ideas that translate well to a restaurant kitchen, but maybe not for high volume production.
|By Flattop (Flattop) on Friday, March 07, 2003 - 05:59 pm: Edit|
I'm using the same book Steve. I like it quite well. Very straight forward and covers quite a bit of material.
|By Ladycake (Ladycake) on Saturday, March 08, 2003 - 02:59 pm: Edit|
Friberg taught me at the CCA long ago and his book has gone through a couple of new editions since then. Please be aware that each time a new edition comes out, he hands out a page of error corrections (some of them horrific) to his students. I use some of his recipes that I have adjusted through the years and like and have used in competition with favorable results.
|By Saffrongirrl (Saffrongirrl) on Monday, March 10, 2003 - 06:50 pm: Edit|
To all of you who answered my plea for help... You are all wonderful.. This was my first time posting and I'm pleased with the results.
|By Corey (Corey) on Tuesday, March 11, 2003 - 01:36 pm: Edit|
great, we will send you the bill....