Posted by Karen Upright on October 26, 1997 at 23:51:57:
In Reply to: Re: patissier posted by Baker on October 25, 1997 at 21:02:32:
Have to take issue with your opinion of Rose Levy Beranbaum's Cake Bible. A professional manual? No. But it gives good insight into the chemistry of baking, has icing quantities and formulas for large scale and wedding cakes, advice on the architecture of cakes and some insight on flavor composition.
I wouldn't have it as the ONLY book in my cooking library, and I don't suggest it's written with commercial kitchens in mind, but it does contain much valuable information and is available now at huge discounts. It's a worthy addition to a cooking library.
I will agree with you that actual work with a knowledgeable chef is the best teacher, but understanding the chemistry of baking and pastry is also key. If I could get a few people I know to understand why you can't substitute milk for cream ounce for ounce or one chemical leavening for another...
Karen