Average Reviews:
(More customer reviews)I'm going to start with one little criticism, and I only do it because I love this book: If you live in a small town like I do, many of the ingreedients in this book will be nigh-impossible to find. Things like goat's milk cheese or some specific varieties of fruits or seeds or specific types of chocolates simply aren't available where I live. So, if you're also from a small town that lacks specialty shops or whose stores lack variety, prepare to do a lot of inventive substitution.
That being said, the book provides crystal-clear, step-by-step directions that lead you to create some of the most beautiful, delicious desserts you can imagine. Plus, it doesn't skimp on the science either, and for people like me who like to know the "why" as well as the "how", you'll appreciate that.
The book is shockingly specific. First of all, all measurments are given in weight, which is much more accurate. Someone here once said that volume measurments exist to keep us stupid and professional bakers in business, and they're absolutely right. So invest in a good scale. Plus, the book gives great information about compensating for altitude, which is a huge deal where I live (nothing's ever easy in Wyoming). The written directions make even the most difficult procedure simple to follow along, and where things get even a little hazy, the author includes diagrams and photographs.
Every recipe in this book is a perfect illustration of the fine balance between art and science that fine cooking really is. Not for those without the attention span to spend an hour or two in the kitchen, but if you have a passion for pastries you cannot do without this book.
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The Advanced Professional Pastry ChefUp-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:Decorated cakesModernist dessertsWedding cakes and holiday favoritesSugar workMarzipan figuresChocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
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