I used to be a home-baker and use random recipes from cookbooks and the internet.
Now I am taking a part-time baking course which does not have any required textbook.
It makes me want to learn much more about baking and have a "bible" covering good recipes from pies and tarts to cakes breads etc.
More importantly I want to know more science behind baking, e.g. how baking works, and also info on ingredients and food safety stuff.
So I really want to have some very comprehensive books and I know this probably could not be done in 1 book. =P
Having done some research, I am interested in:
- Professional Baking, by Wayne Gissen
- About Professional Baking, by Gail Sokol
- The Professional Pastry Chef, by Bo Friberg
- How Baking works
- Pierre Herme Pastries (I know this would be very different from the above books, but I also want to have great recipes from renowned Pastry Chef)
Can anyone having any one of these books give me some opinions on which one I should probably get?
Edited by Ralkkt - 5/30/14 at 10:24pm