Baking Book

Discussion in 'Pastries & Baking' started by samoritos, Nov 25, 2015.

  1. samoritos

    samoritos

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    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 :)
     
  2. kokopuffs

    kokopuffs

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    Last edited by a moderator: Dec 1, 2015
  3. jimyra

    jimyra

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    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.
     
    Last edited by a moderator: Dec 1, 2015
  4. dueh

    dueh

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    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.
     
  5. emilycooksretro

    emilycooksretro

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    Last edited by a moderator: Dec 1, 2015
  6. butzy

    butzy

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    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
     
  7. flipflopgirl

    flipflopgirl

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    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.
     
  8. kokopuffs

    kokopuffs

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  9. payton29

    payton29

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    At home cook