Posted by Gerard on January 04, 1998 at 23:04:46:
In Reply to: Just Some Good Books, Thanks! posted by Susan on January 04, 1998 at 22:05:52:
: : It depends what you want to know.
: : Chinese food? French cooking?
: : pastry? Bread? and so on.
Lambeth is out of print, can be had for about $200 privately, its not worth it. $50 is more like it.
Franciolo was published in France , probably in the 1940-50's, again its likely to be long out of print unless they re-published.
I leave crappy books in the front of the store for customers to hopefully steal or just browse, one of them was cocolat's book, is it alice medrich?
anyway a know-it-all customer was saying how incredible the work was, I told it is crap. she persisted so I pulled franciolo from the kitchen and her mouth dropped.
I think she managed an "oh my god". I told her its kinda like comparing donuts to a souffle', just no campare.
French food is the only type I bother with, I'm not the type who cooks mexican, I go to a mexican restaurant.
I don't have but one french reference book and repertoire de la cuisine, its a very small thing, like mao's little red book.
Theres almost nothing in the way of recipes, just references of garnishes and most major variations of the classics.
Due to the nature of cooking vs baking you can cook off the top of your head, baking requires somewhat accurate measurements to make things work.
Sauces are the backbone of cuisine and thats the only book I ever bought (sauciers apprentice), its lighthearted, interesting and very serviceable.
Domenic dermos book is out of print, my brother took mine to copy cop and had it copied and bound for $20,
theres nothing fancy in it, very few pics but its very dependable for commercial formulas, need to make 50 cheesecakes? no problemo.
I think a very good baking book for you would be Bo Frieberg "professional pastry chef"
I have come to trust this book.
The international confectioner is a handfull too, my only gripe with this book is they give 5-6 recipes for everything.
sable' cookies? you get the parisien version along with english, german, swiss, dutch etc etc etc etc and you get confused as to which one to use.
Its also rather expensive.
Franciolo's book says "Le art chez le patissier confiseur-glacier est aussi d'utiliser."
Pietro Giusseppi Franciolo, latest edition 1979, he worked in the 30's.
I remeber we bought ours at the parisian chef supply house M.O.R.A
they will mail order. Ils ne parlez eengleesh .
"special breads and decorative pieces" by bilheux I have already.
Its light years ahead of any american bread book, most of which are more travel novels, if you've looked at Carol fields italian baker you know what I mean. Just not a serious attempt.
What else?