| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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02-06-2006, 12:24 PM
| | Registered User | | Join Date: Feb 2005
Posts: 9
| |  Other options in the meantime?
As much as I have tried to juggle things, I am unable to attend culinary school of any kind at this stage in my life, but I want to keep learning. What are some suggestions out there? Any websites or books I should research? I am interested in all aspects of the culinary world, but am asking specifically about patisserie. Any advice would be much appreciated.
Thank you!  |
02-06-2006, 02:12 PM
|  | Registered User Culinary Experience: Professional Baker | | Join Date: Jan 2006 Location: Renton, WA
Posts: 189
| | Books to read
For reading up I've found Sherry Yard's 'Secrets of Baking' to be a great book. It helps you look at recipes as part of the bigger picture.
I'm also a big fan of Regan Daley's 'In The Sweet Kitchen'.
Oh, and my school uses the LCB 'Professional Baking' (Wiley) as a text, and I have to say it is a pretty good book itself.
Erik |
02-06-2006, 02:35 PM
|  | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2005 Location: Seattle, WA
Posts: 401
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i agree, sheri yard is my hero. i think her book is awesome... in school we used professional baking by wayne gisslen.. i use that book most often. |
02-06-2006, 07:01 PM
| | Registered User Culinary Experience: Professional Baker | | Join Date: Jan 2006 Location: Renton, WA
Posts: 189
| | That's the one!
The book I was recommending was also the Wayne Glissen.....I don't know where I got Wiley. |
02-07-2006, 02:07 PM
| | Registered User | | Join Date: Feb 2005
Posts: 9
| |
Wow, thank you so much for the recommendations! I'll be going to the bookstore today!!! |
02-07-2006, 04:36 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2005 Location: Seattle, WA
Posts: 401
| |
Quote: |
Originally Posted by Erik The book I was recommending was also the Wayne Glissen.....I don't know where I got Wiley. | wow. i think we share a brain...!  |
02-08-2006, 07:01 AM
| | Registered User Culinary Experience: Professional Baker | | Join Date: Jan 2006 Location: Renton, WA
Posts: 189
| | uh-oh
Quote: |
Originally Posted by jessiquina wow. i think we share a brain...! | That explains alot. I was beginning to doubt I had a full one to myself!  |
02-08-2006, 12:12 PM
| | Registered User | | Join Date: Feb 2005
Posts: 9
| | Which Professional Baking book?
Hahaha, you're funny. 
So I'm at amazon.com and found two different Professional Baking books, both by Wayne Gisslen. Which one were you guys recommending? 
Thanks again!  |
02-08-2006, 12:17 PM
| | Registered User | | Join Date: Feb 2005
Posts: 9
| | Oops
Nevermind. I figured out the difference - they were just earlier editions. I got it now. Thanks for the recommendations - I can't wait to check them out!!  |
02-09-2006, 04:26 AM
|  | Registered User Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,717
| |
Quote: |
Originally Posted by Erik The book I was recommending was also the Wayne Glissen.....I don't know where I got Wiley. | John Wiley & Sons Inc. is the publisher of Glissen's Professional Baking.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
02-09-2006, 08:33 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2005 Location: Seattle, WA
Posts: 401
| |
Quote: |
Originally Posted by KyleW John Wiley & Sons Inc. is the publisher of Glissen's Professional Baking. |  ahhh, so it all comes together now... |
02-19-2006, 06:41 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2006
Posts: 578
| | The Professional Pastry Chef...I do NOT remember the author....
It's on e-bay. A great book with all kind of ideas. Pick one and make it. Use your imagination. Practice practice practice.
Pastry Cream. It's a wonderful thing. It is my friend. Learn different types of icing, merangues and fillings. There are tons of recipes out there for cakes, pastries and breads. You have to find your own and make them yours. The secret is the little extras. The frosting, the decorations. The secret ingredients that you personally have come up with. Feel free to experiment. Study art. USE YOUR IMAGINATION!
Creme Anglaise...a hint...It feels slippery when it's getting close to done.
Just read. (if you don't already) Read everything you can get your hands on and it's going to sound weird, but envision making it. The process, the flavors.
That's what I do but I dunno, maybe I'm just weird.
April
>The difference between ordinary and extra-ordinary is that little EXTRA!< |
02-20-2006, 03:23 PM
| | Registered User Culinary Experience: Professional Baker | | Join Date: Jan 2006 Location: Renton, WA
Posts: 189
| | Pro Pastry Chef and Adv. Pro Pastry Chef
Written by Bo Friberg.
He has a website www.chefbo.com |
02-20-2006, 05:22 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Both of the above books are excellent I have both and refer to them daily. Another book you should examine is Harold Mcgees "On Food and Cooking" the ultimate in food science its a little pricey but worth the investment. I would also recommend some books by Jacques Torres as well. There is a website www.pastrychef.info check it out it might give you more info. Also www.associationofpastrychefs.org this organization is based in the UK but I like their take on the Pastry Chef profession and what they stand for. There is another book "The Professional Chef" Its from the CIA and full of the basics. Sorry for the long rant...
Last edited by cakerookie; 02-20-2006 at 05:28 PM.
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