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Must-have pastry bibile

post #1 of 9
Thread Starter 

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?

 

Thanks much!


Edited by Ralkkt - 5/30/14 at 10:24pm
post #2 of 9

Ratio by Ruhlman

 

Baking by Peterson

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 9

A complete education in one book.  Recipes sized for production, but the sample is sized for a single item that works well for home use:

 

https://www.sfbi.com/baking-supplies/books

post #4 of 9
Quote:
Originally Posted by BrianShaw View Post

A complete education in one book.  Recipes sized for production, but the sample is sized for a single item that works well for home use:

https://www.sfbi.com/baking-supplies/books

This is the only professional baking book I have read and I have learned lot from this book.
I can not comment on others listed above.
Mr. Suas book covers almost all aspects of bread baking and pastry including cold desserts. I tried most of the receipts in this book and they work.
It has some drawbacks. Test quantities are in imperial measurements and not grams which makes weighing difficult. And there is no page indication on certain formulas which makes you shuffle through the book.
post #5 of 9

any books are good!

Your list is good but I would add Joe Amendolas books to it.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #6 of 9

I recommend  Professional Baking, by Wayne Gissen. its a very good book. 

post #7 of 9

The Suas book is a true bible and unlike some others isn't filled with a lot of irrelevant info or untested recipes, etc. Michel Suas btw runs the SF Baking Institute and he brings in experts from other fields as each topic is covered, eg MOFs that specialize in sculpture when he gets to the sugar deco chapters.

 

The Bouchon Bakery book that came out 2 years ago is also very comprehensive and detailed in all the core aspects of pastry & baking.

 

I would avoid "On Baking" while I know many swear by it.

post #8 of 9
I am student of Star career Academy and we are using On baking as the textbook. Tried few receipt from the book like chocolate chip cookie and pican maffin but the did not came out as expected. Have not read it yes but browsing through it look like the reciepies are blunt and missing something. All the reciept from Sous book works if followed.
post #9 of 9

Yep, On Baking is pretty bad.

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