Other options in the meantime?

Discussion in 'Pastries & Baking' started by muffintop, Feb 6, 2006.

  1. muffintop

    muffintop

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    As much as I have tried to juggle things, I am unable to attend culinary school of any kind at this stage in my life, but I want to keep learning. What are some suggestions out there? Any websites or books I should research? I am interested in all aspects of the culinary world, but am asking specifically about patisserie. Any advice would be much appreciated.

    Thank you! :chef:
     
  2. erik

    erik

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    For reading up I've found Sherry Yard's 'Secrets of Baking' to be a great book. It helps you look at recipes as part of the bigger picture.
    I'm also a big fan of Regan Daley's 'In The Sweet Kitchen'.

    Oh, and my school uses the LCB 'Professional Baking' (Wiley) as a text, and I have to say it is a pretty good book itself.

    Erik
     
  3. jessiquina

    jessiquina

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    i agree, sheri yard is my hero. i think her book is awesome... in school we used professional baking by wayne gisslen.. i use that book most often.
     
  4. erik

    erik

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    The book I was recommending was also the Wayne Glissen.....I don't know where I got Wiley.
     
  5. muffintop

    muffintop

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    Wow, thank you so much for the recommendations! I'll be going to the bookstore today!!!
     
  6. jessiquina

    jessiquina

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    wow. i think we share a brain...!:D
     
  7. erik

    erik

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    That explains alot. I was beginning to doubt I had a full one to myself! :roll:
     
  8. muffintop

    muffintop

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    Hahaha, you're funny. :lol:

    So I'm at amazon.com and found two different Professional Baking books, both by Wayne Gisslen. Which one were you guys recommending? :crazy:

    Thanks again! :)
     
  9. muffintop

    muffintop

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    Nevermind. I figured out the difference - they were just earlier editions. I got it now. Thanks for the recommendations - I can't wait to check them out!! :p
     
  10. kylew

    kylew

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    John Wiley & Sons Inc. is the publisher of Glissen's Professional Baking.
     
  11. jessiquina

    jessiquina

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    :bounce: ahhh, so it all comes together now...
     
  12. aprilb

    aprilb

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    It's on e-bay. A great book with all kind of ideas. Pick one and make it. Use your imagination. Practice practice practice.

    Pastry Cream. It's a wonderful thing. It is my friend. Learn different types of icing, merangues and fillings. There are tons of recipes out there for cakes, pastries and breads. You have to find your own and make them yours. The secret is the little extras. The frosting, the decorations. The secret ingredients that you personally have come up with. Feel free to experiment. Study art. USE YOUR IMAGINATION!

    Creme Anglaise...a hint...It feels slippery when it's getting close to done.

    Just read. (if you don't already) Read everything you can get your hands on and it's going to sound weird, but envision making it. The process, the flavors.

    That's what I do but I dunno, maybe I'm just weird.

    April

    >The difference between ordinary and extra-ordinary is that little EXTRA!<
     
  13. erik

    erik

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  14. cakerookie

    cakerookie

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    Both of the above books are excellent I have both and refer to them daily. Another book you should examine is Harold Mcgees "On Food and Cooking" the ultimate in food science its a little pricey but worth the investment. I would also recommend some books by Jacques Torres as well. There is a website www.pastrychef.info check it out it might give you more info. Also www.associationofpastrychefs.org this organization is based in the UK but I like their take on the Pastry Chef profession and what they stand for. There is another book "The Professional Chef" Its from the CIA and full of the basics. Sorry for the long rant...