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Other options in the meantime?

post #1 of 14
2/6/06 at 10:24am
Thread Starter 
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! :chef:
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post #2 of 14
2/6/06 at 12:12pm

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
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post #3 of 14
2/6/06 at 12:35pm
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.
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post #4 of 14
2/6/06 at 5:01pm

That's the one!

The book I was recommending was also the Wayne Glissen.....I don't know where I got Wiley.
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post #5 of 14
2/7/06 at 12:07pm
Thread Starter 
Wow, thank you so much for the recommendations! I'll be going to the bookstore today!!!
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post #6 of 14
2/7/06 at 2:36pm
wow. i think we share a brain...!:D
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post #7 of 14
2/8/06 at 5:01am

uh-oh

That explains alot. I was beginning to doubt I had a full one to myself! :roll:
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post #8 of 14
2/8/06 at 10:12am
Thread Starter 

Which Professional Baking book?

Hahaha, you're funny. :lol:

So I'm at amazon.com and found two different Professional Baking books, both by Wayne Gisslen. Which one were you guys recommending? :crazy:

Thanks again! :)
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post #9 of 14
2/8/06 at 10:17am
Thread Starter 

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!! :p
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post #10 of 14
2/9/06 at 2:26am
John Wiley & Sons Inc. is the publisher of Glissen's Professional Baking.
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post #11 of 14
2/9/06 at 6:33pm
:bounce: ahhh, so it all comes together now...
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post #12 of 14
2/19/06 at 4:41pm

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!<
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post #13 of 14
2/20/06 at 1:23pm

Pro Pastry Chef and Adv. Pro Pastry Chef

Written by Bo Friberg.

He has a website www.chefbo.com
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post #14 of 14
2/20/06 at 3:22pm
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...
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