Posted by Gerard on October 27, 1997 at 13:51:57:
In Reply to: Cooking Libraries posted by Karen Upright on October 26, 1997 at 23:51:57:
:
Some people just like to collect books too, when my partner died she left me dozens of baking books, almost all useless for our store or any pro shop, she confided the only reason she bought them was she wanted to see if there was someone better than me, I told her theres plenty of better pastry bakers but they aren't writing books, writers are writing, bakers bake.
I've wayched Rose L' on video trying to ice a cake, she can't do it, the camera cut away just as she scooped up some buttercream and was holding the cake in the other hand, its the way the French ice a cake (spinning it on the hand instead of using a turntable), anyway I showed Carol how phoney she was becase when the camera cuts back in the cakes all iced, wow I'd too ashamed to do something like that. Its not hard to do if you've been taught, seems to me non professional writers are the ultimate wannabe's (as long as they don't get dirty or have to work hard that is). I have no use for them or their second hand knowledge, non of it is trustworthy because they haven't done the training.
In a patisserie theres no need for books that (hopefully) inspire
, the day is already filled with production requirements, we already know what to do and how its done, I couldn't recommend it to anyone serious about getting into the business of pastry. It might be very usefull for dessert ideas in a cafe but that type of baking is worlds apart, if you need Roses book for formulas its a safe bet you'd be operating without training...
so how would you know if its good or not?
The food biz is so full of phoney baloneys, its hilarious.
(don't let me get started on food TV!!)