Posted by Susan on January 04, 1998 at 22:05:52:
In Reply to: Re: Your Favorite Books posted by Gerard on January 03, 1998 at 17:08:22:
: It depends what you want to know.
: Chinese food? French cooking?
: pastry? Bread? and so on.
If you especially like a book on *any* food subject, I'd appreciate a reference to it. Just want to know what to add to the library, as time and finances permit. Probably compiling a book list for George to post onsite, as well.
: It also depends what your abilities are, I can recommend the 4 book set
: by Roland Bilheux / Alain Escoffier @ $200+ per set for french pastry/breads.
: Franciolo for classic French pastry art examples,
: Lambeth for American cake decoration, Choice confections by Walter Richmond
: for professional candy making. Dominic Dermo for practical bakery formulas.
: I like the Sauciers Apprentice for sauces, its not really pro level but mostly correct ( I think!)
Okay, so that's "The Professional French Pastry Series, Vols. 1 - 4" by Roland Bilheux et al ($250 at Amazon.com), "Lambeth Method of Cake Decoration and Practical Pastries" by Joseph Lambeth, and "The Saucier's Apprentice" by Raymond Sokolov. Can't find any references to "Choice Confections" but do have a lead on "Candy Production: Methods & Formulas" by Walter Richmond. Can't find any leads on Dominic Dermo's "Professional Pastry Chef and Bakers" -- was it published in the U.S. or abroad? And can you tell me anything else about Franciolo's book on French pastry? (full name of author? title of book? where and when it was published?)
: I don't think you can learn to bake from these books, they are just good books I use to reference something I already know how to do.
Understood. I have some pretty huge dictionaries (Webster's Third New International and the Oxford English Dictionary), but I'm not planning to use them to learn to speak English.
: I think its a fair statement that you won't find anything worth your money in a bookstore, unless its a massive one with a pro book section.
: They are mostly found mail order.
Also understood. Here, Barnes & Noble has a few things, as do some eclectic bookshops in Nashville, Birmingham, and Atlanta, but mail order is the way to go. Pro books tend to be shrink-wrapped anyway, so it scarcely matters.
: Are you confused now?
Nope. Just really really wondering where I'm going to find that Franciolo book.
: I don't bother with cookbooks for cooking, baking needs exacting
: referrals more often , when cooking food I just whing it by feel.
Okay with me. And I'm not out looking for a program to magically transform me into A Cook or even A Baker, Gerard. Not that organized. As a reader, I'm more of a grazer, trusting in synchronicity to take me someplace interesting.
Many thanks for the input!
Susan
P.S.: Had a chance to take a look at this one yet? "Basic Bread Making Techniques: 46 Special Breads, Fancy Breads, Viennese Breads, Decorative Breads, Presentation Pieces" by Bilheux et al, John Wiley & Sons, Oct 1997 ($70).