Top positive review
7 people found this helpful
Excellent for the Next Step up in Culinary Excellence
on January 4, 2008
This book is the same used by our professional cooking students at a local college and my staff (we serve up to several thousand meals a day) so I bought a copy for myself, as I am not a baker by trade. I found it very enlightening and filled in many of the gaps that I lack in the baking field. Since I normally work in cups and spoons, using the weights was different for me (buy a scale if you plan to use this book). I would have liked to see a little more info on blown and manipulated sugar (but then I suppose that is what the next book is for) and a few more recipes for phyllo pastry usage, pies, and petit fours. The author is clearly a high level professional and his instructions are clear. He explains much of the science behind the way the food is produced, which aids greatly in production. I don't recommend this book for the casual home baker as many of the quantities are huge and have to be paired down as well as some recipes talk about using equipment that you would find in a commercial kitchen (i.e. steam injectors for ovens when cooking bagettes). However, having prepared several recipes from this book I am very satisfied.