The Bakers Dozen

[W.DeBord]

I have it cape chef. I haven't given it much attention actually. When I read it it's too close to me, like it's my personal notes on the industry. I didn't feel like I was learning anything from it, but it is nice to have others confirm your thoughts, so from that perpective I enjoyed it.

I never thought about it before but having chefs reading it would be VERY nice. I wish all head chefs would read it.

As far as buying 'The Bakers Dozen' for your pastry chef, I don't know....there's alot of baking books out there that would tear me up in excitement if my chef bought it for me as a gift. The pro books are hard to buy (Expensive) if your not finacially 'on your feet' like a younger chef an expensive book like Herme's is mind blowing.

Momoreg the cake book is small and it does show some clean nice cakes but you probably wouldn't want to buy it..... Are you interested for the same reasons I was, the names of decorators? I only wrote down the ones that had web sites about 50% of them. If you want any of them I can post them to help you.

[cape chef]

Thanks for the info Wendy,

My pastry chef michael gave me that book a couple of years ago and it helped me tune in better to his world,But then I ate to much chocolate

Every year I buy my kichen staff a cook book,but always buy my pastry chef something different and special.

Last year I got my staff "becoming a Chef" by Dorenburg and page and I got my pastry chef " a mondernest view of plated desserts".
This year I'm getting my sous chefs a subscription to art culinaire and my cooks " in madelienes kitchen" but I'm still not sure what to get for Micheal.

Any ideas ???
cc

[Isa]

CC,

Check out In The Sweet Kitchen or Claudia Fleming's The Last Course.

[W.DeBord]

I'm sorry Isa but i totally disagree with your choice of 'In the Sweet Kitchen', it's not a pro-pastry persons kind of book (ask Angry, Momoreg and MBrown, maybe I'm all wet, but.... I don't think so). Claudia Flemmings book is nice but look thru it first, because she takes desserts where I can't (can't sell them is what I mean).

Anything by Joel Bellouet or Herme are amazing and inspiring and building blocks for all pastry work. The last flier issued from JB Prince had at least 5 books that looked wonderful.

But those choices aren't $50. and under. If your need to stay under $50. 'The Bakers Dozen' would be one of my picks as would all the Chocolatier books, 'Baking With Julia", Martha's dessert book and tons more. The new book I saw yesterday had some very nice plated work.

[momoreg]

I never read "In the Sweet Kitchen", so it's hard to say whether I'd enjoy it from a professioal point of view, but Martha and Chocolatier are also geared to home cooks!

As far as wedding cakes, I just love looking at pictures of other people's work. If the book isn't that great, I guess I'll settle for some good websites, if you find any (hint, hint).

I have bought some of those very big Australian magazines with wedding cake ideas (mostly geared towards the consumer), and they are usually filled with gorgeous cakes!

[m brown]

Thanks for the plug Kyle!
I will be demoing Mile High Key Lime Pie, Gran Suman Chocolate cake, S'mores Tart. Added attractions will be fruit coulis, lolly popped orange, bee hive chocolate, espresso caramel and chocolate pepper tuiles.
I will be sure to pick up a copy of the book while I am at Sur la Table!

I will also be demoing Wedding cake in January and will demo at William-Sanoma Dec.7.

Busy mommy.

[momoreg]

Break a leg. Please let us know how it goes.

What's Gran Suman choc. cake?

[W.DeBord]

Here's a few:

www.sweetlisas.com
www.anapazcakes.com
www.rivierabakehouse.com
www.konditormeister.com
www.weddingcakeonline.com
www.fourbakers.com
www.scrumptions.com
www.sonomaweddingcakes.com
www.justfabulouspastries.com
www.cakework.com
www.fourbakers.com

[cape chef]

M Brown,

Best of luck, How exciting!!!

Three children and a great career! How do you do it?
cc

[momoreg]

W., thanks for the links. The first one on the list is Sweet Lisa's. She's my main competition here in CT, and there are very few other talented cake designers in the area. She is the pastry chef who preceded me at my most recent job (the one I left in August).

[m brown]

Gran Suman is a single estate Chocolate from El Rey Brand. Super intence.

[angrychef]

Cape Chef, as a pro. pastry chef and home cook ---I really enjoyed Cookwise and continually thumb the pages when I get stumped scientifically.
Though Chocolatier magazine is geared towards home cooks, I do love it and get great ideas. Their recipes are better than Martha's(though she does have good ideas). I have not had the chance to glance thru "In the Sweet Kitchen" nor C. Fleming's book.
If your pastry chef is interested in breads, a good one is "Artisan Baking across America". Love it.

[W.DeBord]

That's a wild conciedence Momoreg, my list has many more names I just picked random names off my list.... Have you ever talked with her? ....The pastry chef who preceded me at my last job came back after I left, (seems crazy since I heard some strange stories about his time there) but actually if I knew how to contact him, I would. We'd have some great laughs.


I should have looked closer at 'who published' that wedding cake book. I wonder how they compiled this list of decorators? Next time I'm near that book store I double check and post the name, incase you want to look it up. It was geared to the bride to be, it's subject was, how to chose a wedding cake. Although I found it in the baking section it could be sold in the section with bridal books too.


Have you peeked at www.justfabulouspastries.com yet? They have been my favorite site so far. Truely impressive all the way thru their site. I really really admire their work!

Also I'm really lost at the wide range of prices I've seen. Starting at $2. and up to $9.00 per person. Granted the only one charging $9. (so far) is the one I just mentioned (J.F.P.) but it's great to see someone getting paid for their art.
(Colettes Cakes, Ron Isreal and Sylivia W. don't post $, but I'd love to know what they get.)

I've also been trying to find out what the average floral centerpiece price is and what they charge for cake tops, etc... So far I haven't found leading (hot designers or at least contempory) florists sites with posted prices, does anyone know of a lead?

[KyleW]

Last night I attended The Baker's Dozen Cookbook event @The Institute of Culinary Education. Quite the guest list; Peter Reinhart, Fran Gage, Carolyn Weil, Flo Braker, David Leibovitz and Robert Morocco represented the authors. The audience included Nick Malgieri, Claudia Flemming, Amy Scherber, Lauren Groveman and Rose Levy Beranbaum. Quite the group! The rest of the group was composed of 50% professional bakers and 50% weekend warriors. They demoed a couple of things (the flat bread/crackers and lemon chiffon cream puffs from the book) and then answered questions. I asked a question about why the crust on my sourdough softens as the bread cools. I can't imagine anything cooler than getting feed back from Peter Reinhart, Fran Gage, Amy Scherber and Lauren Groveman all at the same time! What I continue to be impressed by is the approachability of the the professionals in the culinary world. You folks make pursuing this "addiction" exciting

[Kimmie]

and what was the answer to your question, KyleW?