Blush-Blush. Welcome to Cheftalk. Hope you enjoy it here.
Please note, however, that this thread is more than seven years old. So you're not likely to get a direct answer. My suggestion is that you start a new thread, getting specific about what you are looking for.
I have been looking at ads for Professional Baking and the Professional Pastry Chef online and can't determine the relative merits of each book. If anyone has familiarity with both books, I would really appreciate hearing your comments. I am not a very experienced baker and do not often bake for more than 10 people at a time, often it's for much fewer people! However, I like to try making new things and would like a comprehensive reference book for baking. Thanks.
Hi and welcome!
I'm a beginner too.
I love Rose Levy Beranbaum's books (Cake Bible, Rose's Heavenly Cakes) and Cook's Illustrated (Baking Illustrated)
Rose's books, especially, take me step by step to creating perfect cakes with WOW results
I hope this helps
Jacques Pepin The Complete Technique. Amazing baking recipes, illustrated, great results. Classic. The International Confectioner. A baking bible. The Professional Chef (CIA text) is awesome if your just starting out. Shows you not only perfect results, but what can go wrong with your project and why, with photo's of what over mixed products crumb's look like, etc.
I too have had good success with Baking Illustrated. Probably my most used of Cook's Illustrated books.