Baking Book

1
10
Joined Nov 25, 2015
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 :)
 
4,469
108
Joined Aug 4, 2000
[product="6339"]Baking And Pastry Mastering The Art And Craft  [/product]
 
Last edited by a moderator:
984
212
Joined Jun 23, 2015
Many schools are using
[product="27607"]On Baking 3rd Edition  [/product]
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.
 
Last edited by a moderator:
157
56
Joined Mar 4, 2015
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.
 
12
22
Joined Nov 30, 2015
As with Dueh, I would recommend "The Professional Pastry Chef" by Friberg.
[product="27608"]The Professional Pastry Chef Fundamentals Of Baking And Pastry 4th Edition Hardcover 2002 4 Ed Bo Friberg  [/product]
It's a great resource for any one working in pastry or wanting to learn more about it.  
 
Last edited by a moderator:
2,411
1,018
Joined Jan 8, 2010
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
 
4,474
421
Joined Jun 27, 2012
 
Many schools are using
[product="27607"]On Baking 3rd Edition  [/product]
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.
 
15
10
Joined Feb 6, 2016
 
As with Dueh, I would recommend "The Professional Pastry Chef" by Friberg.
[product="27608"]The Professional Pastry Chef Fundamentals Of Baking And Pastry 4th Edition Hardcover 2002 4 Ed Bo Friberg  [/product]
It's a great resource for any one working in pastry or wanting to learn more about it.  
we have the same
 

Latest posts

Top Bottom