baking

I am a student in a Culinary Program for breads and specialty desserts and my chefs stand behind these books 100%. The step by step instruction that includes illustration as well as the history of the preparation make these books invaluable if you are at all interested in baking.

I OWN A LOT OF PASTRY BOOKS THIS IS THE BEST.I RECOMMAND THIS BOOK TO THOSE WHO REALLY WANT TO LEARN THE GOOD PASTRY .IT CONTAINS ALL THE BASIC OF THE PASTRY.WITH STEP BY STEP PICTURES WHICH MAKE MORE EASY TO FOLLOW THE RECIPE.IN HERE WE DO NOT HAVE THE GOOD PASTRY SHOP LIKE IN EUROPE THIS IS ALLOWED ME TO PREPARE THOSE FRENCH PASTRIES : ECLAIRS,MADELEINE,LES TARTES WITHOUT FAILURE.I BOUGHT ALSO THE VOL2.SO GO AHEAD A BUY IT YOU WILL NOT REGRET I PROMIS

Have you ever wondered why your pies shrink, and what to do about it? How about differnt types of pie crust?

This books attempts to tell all about the basic preparations used for bases in french patisseries. It is very good, and with the red.food.cooking FAQ, you can convert measurements and ingredients to suit almost any part of the world.

Recipes are mostly professional quantities, with extra small-quantity versions for the home user.

The book gets five stars from be because it tells how to avoid the most common mistakes, and any tips or tricks which may help save something that has gone wrong.