EXCELLENCE IN PASTRY APPRENTICESHIP
This is the first book in a series of four, designed to be both teachers to the apprentice pastry chef and a companion to the accomplished one.
And at that it succeeds fully.
In this first tome, pastries and bases are discussed and demonstrated. In effect all of the basic preparations of French patisserie are present: Tart doughs, Meringues, Genoese sponges, Biscuit a' la cuillere, puff pastry, cakes, simple breads, brioches, croissants etc.
Every preparation and method is discussed meticulously, with the assistance of a plethora of recipes and photographs. In most cases there are more than one recipe per product and large and small quantities are given, to fascilitate both the professional and the apprentice, even the home cook.
The book includes Metric measurements as any self-respecting pastry book should.
As it is a first tome in a series, the products are rearly followed to the stage of filling and decoration. This is done in the second book, which deals with creams, fillings and mousses. One should really acquire at least the first two books of the series for a complete picture. This is not necessarily bad (as far as I am concerned it is not bad at all), since a pastry chef can have the products, recipes and procedures neatly, by family, in each book.
To sum up, this book (and the whole series in general) is, as far as I am concerned still (after so many years) the best money can buy. Much better than Bo Friberg's books and a definitive guide to French Patisserie.
It is a very good investment for every aspiring or accomplished pastry chef and since the price has been reduced recently , a good bargain.
Wonderful Tool for Learning Top-Notch Pastry Skills
I went to pastry school in France and found these books absolutely indispensable.
Need to learn the classics of French pastry? This book (and the other three in the series*) is for you! There are lots of detailed pictures and explanations are clear and well written. Along with time-lines to help you gage how long a project will take. The recipes are frequently given for large restaurant quantity along with a scaled down version suitable for home cooking. My only complaint is that there's no index that spans the 4 volumes, though each book does have its own index with references in both English and French. Very useful.
Master the information in these books and you can work in any pastry kitchen anywhere in the world.
* Creams, Confections, and Finished Desserts
Petits Fours, Chocolate, Frozen Desserts, and Sugar Work
Decorations, Borders and Letters, Marzipan, and Modern Desserts
Absolutely Amazing Must Have Book
I have done a first run through surface read of this book am I ever impressed. This is a full college class in 1 well written volume. The steps are well illustrated and I like the 3 different portion recipes. It is NOT a 'skim through it and slap something together' type of cookbook. I have been needing a challenge and been needing to expand my culinary abilities. This book is just the ticket. I sure hope SOMEBODY reads my wish list this year and gives me another volume in the series!
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