Posted by Gerard on October 17, 1998 at 04:32:14:
In Reply to: The Well-Stocked Library posted by Cirolla on October 16, 1998 at 20:16:05:
: I'm still learning from hands on, school and books. So I'd like to ask what prized book and video choices you, the professionals and culinary educators would recommend to round out a collection of pastry, baking, confection, chocolate and sugarcraft books. This is of course assuming you have unlimited space, funds and language skills. I'm dreaming of course. :)
On the left side of this page you see the list of books, my favourite is the French pastry series (Bilheux/escoffier), domenic dermo's pro pastry chef is a solid book, Intl confectioner is handy too.
I had a whole library at one time but eliminated the ones I didn't use, less clutter.
What are you using now?
Regards, Gerard.