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Baking Book

post #1 of 9
Thread Starter 
Hey Guys,
I search baking books.
But not the usually ones please just professional ones.
I mean those that you get in school.
I'm sorry for my bad English but I'm from Germany and need to learn the English words ;-).
Can yall send me please few titles fr few books?
Many thanks smile.gif
post #2 of 9

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

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

Many schools are using

 

 

 

On Baking by Labensky and Martel, Published by Pearson.  If you buy an older version on Amazon it will be a lot cheaper.  The basic book does not change much they have new editions to stick the students for more money.

post #4 of 9

Professional Baking By Wayne Gisslen

The Professional Pastry Chef by Bo Friberg

 

Those are the two I had while in school, and still use today.

post #5 of 9

As with Dueh, I would recommend "The Professional Pastry Chef" by Friberg.

 

 

 

 

It's a great resource for any one working in pastry or wanting to learn more about it.  

post #6 of 9
Just be a bit careful, since you are German, you will be used to the metric system.
A lot of the American books (and some British) use the imperial system (oz, ounces, fluid ounces, pounds, gallons etc).
Note as well: the USA gallon and UK gallon are not the same, neither are the ounces.
Hope this helps

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #7 of 9
Quote:
Originally Posted by Jimyra View Post
 

Many schools are using

 

 

 

On Baking by Labensky and Martel, Published by Pearson.  If you buy an older version on Amazon it will be a lot cheaper.  The basic book does not change much they have new editions to stick the students for more money.

 

Lol the sticking it to the students runs the whole gamut from English 101 to almost every major text "required".

They change one word or rearrange a chapter then reprint and call it Edition whatever.

Took me a couple of semesters to pick up on this scam.

After that I started haunting the used book marts and bartering with someone from the semester before me lol.

 

mimi

 

Good book by the way.....

 

m.

post #8 of 9

What is anyone's opinion on the following edition listed at AbeBooks.com:

http://www.abebooks.com/servlet/BookDetailsPL?bi=18043114604&searchurl=isbn%3D9780135336472%26n%3D100121503

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

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 #9 of 9
Quote:
Originally Posted by emilycooksretro View Post
 

As with Dueh, I would recommend "The Professional Pastry Chef" by Friberg.

 

 

 

 

It's a great resource for any one working in pastry or wanting to learn more about it.  

we have the same

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