Average customer rating:
- Chef Bo Friberg is the world's best pastry chef.
- the advanced pastry chef
- you are great:)
- Advanced
- Magnifique
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The Advanced Professional Pastry Chef
Bo Friberg
Manufacturer: Wiley
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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Professional Baking
ASIN: 0471359262 |
Book Description
Up-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
- Decorated cakes
- Modernist desserts
- Wedding cakes and holiday favorites
- Sugar work
- Marzipan figures
- Chocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Customer Reviews:
Chef Bo Friberg is the world's best pastry chef........2007-07-27
Don't know if he can top himself in his next book should there be another one.
the advanced pastry chef.......2007-05-12
one of the best i worked with so far looking forward to #3
you are great:).......2007-03-26
Thank you so much for your sending my items very early than said date.
I will be in contact with you, be sure.
Yours Sincerely,
Melek Ertugrul
Advanced.......2007-02-27
This was a gift purchase for my sister who has her own catering company...and when she tells me the recipes are complicated I know it's WAY out of my league! :) Beautiful photos, very explicit instructions but not for the novice.
She loves the books, and I love the desserts she makes from it! :)
Magnifique.......2006-11-10
It is the first time I found a very easy way to understand Pastry and how to do.
Book Description
Everything you need to create stunning cake decorations
Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.
Professional Cake Decorating is:
- a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers
- a powerful tool for making dramatic improvements in the overall look and design of cakes
- a valuable training handbook and resource for bakers and decorators
- a comprehensive reference of successful professional skill sets
Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.
Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.
Customer Reviews:
5 for the content; 1 for the edition!.......2007-10-03
I received this book a half-hour ago, and I cannot get over the CHEAP feeling of this (hardback) edition. I'm surprised by Wiley (the publisher), and disappointed.
The paper is the quality and weight of office photocopy paper, and a cheap grade at that. I turned each page sure that I would end up inadvertently ripping one, they feel so insubstantial. For a book intended as a hands-on guide and/or a textbook, this seems like a very thoughtless choice.
As well, the paper is not appropriate for printing all those photographs and distinctly reduces their quality, making them dull and dark. When there are so many photos and they are so important to the content of the book, this seems, again, a very unwise choice by Wiley.
Further, I have to admit that the overall design of the book is old-fashioned and a bit tacky. Does that really matter? Maybe not, but it's a pity -- it could be so much more. Very honestly, I don't find Ms. Garrett's designs to be cutting-edge in any event -- I buy her for her very obvious skill at craftsmanship -- so how silly is it to compound that slight deficit by making the overall design of the book look dated?
Toba Garrett is a highly-skilled decorator and I was looking so forward to this book. I already own her "The Well-Decorated Cake" and expected something similar but more in-depth. The quality of this new book doesn't even begin to compare, and even a cursory glance at "Professional Cake Decorating" makes it clear that there's a great deal of repeat. I will hope that as I thoroughly read it I'll find there's enough to justify this investment.
Wiley, I hope you read these reviews. The second edition of this book should be a complete re-working, this time with a bit more thought!
The Next Best Thing to Taking a Class with Toba.......2007-06-18
If you can't make it to Toba's class, then this book is for you. Step by step techniques are explained in detail. And by explained I mean described using lots of words. This book can be very helpful for auditory learners like me but visual and kinesthetic learners, those who have to see and do in order to understand may not be satisfied with the written instructions and prefer something more visual.
The chapters build on skills. There are quizzes to test knowledge and understanding. The learner is also asked to demonstrate skills learned. If you have the discipline to do the exercises regularly, you will soon be a capable cake decorator.
Nothing beats actual apprenticeship but this book is a close second.
Professional Cake Decorating.......2007-04-05
Excellent book. Lots of teaching tips and great pictures. A must have for the serious cake decorator.
Great!.......2007-03-16
My wife just loves this book! It's a textbook used in teaching, but my wife references it almost daily.
Look No Farther...........2007-03-09
After reading this book ...I had all my questions answered that I needed to do some techniques....I do have her other books and enjoy those as well..Anyone whose wants a book that has techniques and recipes that are dependable and taste as good as they look this is the book for you....
Book Description
Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.
Customer Reviews:
THIS ONE IS A KEEPER: FIVE STARS!.......2004-11-30
THIS BOOK ON BAKING IS FOR THE SERIOUS BAKER, THE PROFESSIONAL BAKER, AND/OR THAT PERSON WHO WANTS TO KNOW ABSOLUTELY EVERYTHING ABOUT BAKING, AND, IT'S REALLY EASY TO READ AND UNDESTAND. IT'S TOP QUALITY ALL THE WAY. MORE THAN 500 COLOR PHOTOGRAPHS. THIS BOOK COMES WITH THE "Le Cordon Bleu" LOGO, AND THE FORWARD IS BY ANDRE J. COINTREAU, PRESIDENT AND CEO OF "Le Cordon Bleu." THIS BOOK IS A KEEPER: FIVE STARS!
Book Description
One of the most respected cookbooks in the industry—the 2002 IACP Cookbook Award Winner for Best Technical/Reference—Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads.
Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics—such as pâte brisée and puff pastry—and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Customer Reviews:
book price and content.......2007-07-04
the price on amazon was very reasonable, as compared to buying it in the store, also it is an excellent book for baking, a must have for all wannabe bakers !!!
A pleasure.......2007-05-31
Having read through what must be hundreds of cookbooks over the years, I was left with the ability to follow a recipe, but if i didn't have it on me, I could explain what incredients would be necessary and in what general quantities. After so many years of following instructions, I wanted to just learn the facts about baking so that i could understand better what I was doing and how to do it better. This book is perfect for that. For home cookers who are just interested in recipes, this is not the book for you. The recipes are written in a specific format that requires a good deal of reading into the book. They are formulated in bulk, i suspect because they expect that a professional baker would be needing more than a family's supply of these food items, so if you dont like doing the math to size down the formula, then this is also not the book for you. But if you have many questions about baking and want to learn more about the science of what you are doing (and perhaps learn to experiment and finally create your own recipes) then this IS the book you want. Le Cordon Bleu has trusted Wayne Gisslen with every version of this book, and for good reason. He knows what hes talking about and he knows how to communicate that to interested learners.
For beginner to intermediate bakers.......2007-04-23
I was a Le Cordon Bleu student and this is the assigned text book for baking, there are many pictures for illustration, detail steps, background information. It is however impossible to show anyone all the exact steps in terms of pictures, thats why some of us pay $38,000 to get that information in terms of going to a culinary school. But I must say this book is way better than Nacy Silverton's...someone needs to tell her to enroll in a techincal writting class, a skill she is seriously lacking!
Outstanding.......2007-03-27
Written for culinary students, this book gives the foundation needed to take your baking to new heights. I particulary like the European style pastries which are not as sweet as American sweets.
Excellent Resource Book.......2007-03-12
Excellent source of information. It is a solid keystone in the development of knowledge in a challenging culinary field.
Average customer rating:
- Good Resource for Baking
- Gift for a pastry chef.
- The Best There Is!
- Not Bad
- awesome Book
|
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Bo Friberg
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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The Advanced Professional Pastry Chef
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Baking and Pastry: Mastering the Art and Craft
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
ASIN: 0471359254 |
Book Description
The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.
Customer Reviews:
Good Resource for Baking.......2007-10-01
This book is a requirement for my pastry class at the American River College in Sacramento, CA.
The instructions and recipes are easy to follow. The book has great diagrams for different techniques.
Gift for a pastry chef........2007-08-29
My friend is a pastry chef and has been wanting this book; I got it for her as a birthday present. She has used it on a regular basis and loves it. I looked through it as well. It is not for the faint-of-heart (those trepidacious aboput baking). Itis very thourough in its explanations and descriptions.
The Best There Is!.......2007-07-25
Chef Bo was a terrific teacher, and that carries through to this book. It is, hands down, the best book on the topic of baking that there is. Someone else recommended that you get a scale too -- I heartily second that! This is not a book for the volumetrically focused. It is, however, a fantastic book for the professional or the devoted amateur.
Not Bad.......2007-06-02
This book is packed with USABLE information on a great range of subjects. My only complaint is that all recipies are in cups, tablespoons, etc.. Bakers' percentages are what a real baker needs (which is covered in the book). I own a bakery and would laugh at someone measuring with cups and teaspoons in a professional setting. If I want to use a recipe from the book I have to go back and figure out all of the percentages. Lots of great info though.
awesome Book.......2007-05-29
This book was used as a reference in the culinary school I graduated from, the advanced book and professional baker book are also awesome. the text and instructions are easy to follow, even though it could use more pictures, its still a great book to learn from.
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.
Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Average customer rating:
- To bake, or not to bake, that is the question...
- For the future professional baker
- No baker should be without this
- Not necessarily for the novice...
- Some very informative text, ruined by useless formulas.
|
Professional Baking
Wayne Gisslen
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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ASIN: 0471346462 |
Book Description
The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.
Customer Reviews:
To bake, or not to bake, that is the question..........2006-01-05
Honestly, I found this textbook to be hard to follow, difficult to understand, and many of the recipes and formulas did not work. Also, there were not many photos, and the diagrams were confusing. This certainly is not for the home chef, and I hesitate to recommend this to professional students either.
For the future professional baker.......2004-09-25
This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen.
I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) that you can make by changing or adding one or two ingredients.
The instructions are clear and easy to follow.
I highly reccomend this book to anyone who is thinking of baking seriously.
No baker should be without this.......1998-12-30
This is not a cookbook for the home baker, but no professional should be without this all encompassing book.
Not necessarily for the novice..........1998-12-27
I also had to purchase this book for culinary school. While this book can be difficult to understand, the quality of the instructor has a great deal to do with the user's comprehension of the subject matter. I find this an excellent book and continue to use it today (because I know how to make it work for me).
NOTE: The formulas in this book work, provided you have had proper instruction in how to use them, and in how to use Baker's Math to increase and reduce the yields.
Some very informative text, ruined by useless formulas........1998-11-06
Biggest waste of $35 I've ever seen ! This was a required text in school , and approximatly 25% of the formulas were completely unusable. It was if this character wrote these recipes off the top of his head without the slightest concern for whether they worked or not.I shudder to think how many copies of this waste of paper have been sold to culinary students and the general public alike.
Amazon.com
Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.
In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm
Book Description
This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised. The Sixth Edition of this classic culinary compendium is not only packed with the most up-to-date information for today's professional, it's also easier to use.|For easy reference, the recipes--1,000 altogether--are now conveniently located in one section. Completely reformatted, the Sixth Edition of The New Professional Chef makes it easier for you to turn directly to the information you need with three find-it-fast sections. Display, illustration, and technique photos appear next to many of the recipes. In addition, to help you build technique, recipes are now organized from simple to complex with similar types grouped together.|Look at the wealth of information packed into this new edition: * Comprehensive and up-to-date information on food identification, preparation, and presentation. * Thorough coverage of the essential ingredients, tools, and techniques of classic and modern cuisine. * New chapter on nutrition and healthy cooking. * Convenient charts and instructions on how to identify, purchase, and store the finest, freshest foods. * Complete glossary of terms, conversion tables, and a list of suggested reading.
Customer Reviews:
The ultimate reference for any kitchen.......2007-08-22
After years of experience in kitchens, and owning many cookbooks, this book just has everything I need. It is by far my favorite!
This book is a keeper.......2005-02-06
Great book that I used in culinary school. It is easy to follow and found it quite helpful with many of my culinary classes. If you want a great study guide for nutrition class, I recommend:
Nutritional Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers, isbn is 1933023058. This study guide has similar kind of questions that I experienced on my nutrition exams in culinary school. The New Professional Chef will be also a great reference for years to come.
The New Professional Chef Scores a 10.......2001-09-18
As a professional chef myself and a graduate of the California Culinary Academy, I keep 2 copies of this incredibly wonderful cookbook.
It is an absolute necessity in anybodies kitchen from the novice to the Professional.
After spending 2 years at chefs school in the early 70's and opening a chain of restaurants in Los Angeles, I got into a rut and lost not only my imagination but also forgot from lack of use many of my culinary skills.
This book is more than just a cookbook, it is an encyclopedia of knowledge. While most of the recipes are scaled for large quantities, they are easy to scale down due to the use of weight as a measure rather than volume.
If you were to buy only one cookbook to last a lifetime this would be the one. While it is pricey, you must realize the amount of time that has gone into the preparation of such a tome.
I highly recommend this book for you. If you are intersted in the buffet table the book called the garde manger, also a CIA book, is an excellent training manual.
Impressive.......2001-07-01
Not being a professional chef, this book was quite intimidating. The info regarding ingredients was great, and the recipes so far have not let me down. This is a great aid in helping a normal guy like me prepare a very nice meal for company the RIGHT way. A great appreciation for fine cooking is developed after studying this book. The ingredient measurements in weight were a bit of a stumbling block for me at first - if you don't have a scale, you had better be an excellent guesser. Overestimating and buying too much veal loin can be pretty expensive. This is THE book for basics and, of course, a fine meal for that special occasion when company is planned (most meals here require several steps and multiple sub-recipes, and are not fast, Betty Crocker projects). Well worth the price for the smile on your guests' faces.
A must have for any "food fanatic" that needs resources........2000-09-13
This is a great book for the person serious about food. I like it not only because on the recipes in the back but the front is dedicated to the how's, why's and what's of food.
Book Description
About Professional Baking provides a unique presentation of the principles of baking for the culinary enthusiast. Each of the 14 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, and the numerous recipes provided makes this the most appropriate baking book on the market.
Customer Reviews:
About Professional Baking: The Essentials.......2007-06-13
The book is in excellent condition. It is very informatve and well worth the cost.
Excellent book!.......2007-01-28
If you've ever baked, want to learn to bake or have an interest in baking, this is the book for you. About Professional Baking: The Essentials contains over 700 detailed full-color photographs throughout of both the process and the finished product, as well as diagrams and charts.
Gail Sokol is an award-winning professional baker and baking instructor in the culinary arts industry. She definitely brings her expertise into full play in this must-have book which features 125 fully kitchen-tested recipes written in an easy-to-comprehend format and clearly stated objectives.
I consider myself to be an experienced and competent baker but I can't begin to tell you how much knowledge I've realized from this book.
About Professional Baking: The Essentials gives you the very basic principals and fundamentals of working with yeast, straight and laminated doughs, pies and tarts, quick breads, cakes, frostings, frozen desserts and dessert sauces, cookies, chocolate, and even healthy baking which will have you baking like a true professional.
Each recipe is written with explanations of how the ingredients should look at each stage of preparation. Measurements are given in U.S., Metric and Baker's percentages. There is a chapter is a troubleshooting chapter. General problems are identified and addressed, followed by reasons for the problems and, if applicable, solutions to those problems. Appendix chapters include baking tools and proper preparation of cake pans, all with explanatory photographs.
About Professional Baking: The Essentials will become your bible of baking.
about professional baking.......2006-11-12
I have use dthis book and was not impressed with the content. I felt that it focused too much on issues that where not as important (ie, milling of flour) yet failed to address in depth the importance of chemical reactions which occur in the baking process. The overall set up of the book is odd as well, compared to other teaching text that are available. And as an aside to the person who wrote this rival Julia Child. I beg to differ try a few more of the recipes then report back. Julia Childs recipes ALWAYS come out perfect!!
Best baking book out there.......2006-09-23
This is the best book on baking I've seen. It is easy to understand and has so many glossy photos and step by step instructions. I'm a pretty bad cook, and I was able to make all of the recipes I tried -- first time! I also really like the professional profile section, and reading about the different pastry chefs. All-in-all, this is a great book. It actually rivals my favorite cookbook of all time, by none other than Julia Child herself. Her's is my favorite cookbook, and now this one is my favorite baking book. Gail Sokol must be the Julia of our generation. And I'm not exaggerating... this really is a great read, and extremely helpful. I have learned so much from it, and have learned that baking is not as scary as I used to think it was. And it actually can be fun! Now that I'm learning how to bake properly, I find it is really quite relaxing. All of the shows on TV make baking seem too sciency and complicated, but Sokol does not. I'd recommend this book to everyone!
Average customer rating:
- the best book
- Great book for learning how to make deserts. Good recipes too!
- Classic Patisserie
- Pastries are great, instructions even greater
- wonderful concept brought foward, but flawed
|
Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
Roland Mesnier , and
Lauren Chattman
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover
Desserts
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Amazon.com
Slightly older egg whites--the ones from supermarket eggs are already three to five days old by the time you buy them--whip up smoother and higher than fesh ones. This bit of information introduces the section called Magical Meringues in Roland Mesnier's Dessert University. For 25 years Roland Mesnier has been executive pastry chef at the White House. He's also a teacher who never forgets what it is to be a student. So he's ready, willing, and able to share what he has learned about producing desserts to die for.
There's a gentle, encouraging spirit that runs through this book, and it comes from the unique situation a White House pastry cehf finds himself in. On the one hand he has to prepare high-end restaurant-quality desserts for lunches and dinners that seat people by the hundreds. But the chief responsibility is to a single family and its guests, which makes the work more like a private chef who only has to satisfy one customer. So these are family recipes, in a sense, that can stand up to restaurant specs.
The book opens with a chapter on fruit desserts, a chapter that establishes a simple, user-friendly line. What follows are chapters on Puddings Custards and Souffles; Mousses and Bavarians; Frozen Desserts; Meringues; Crepes and Deloctable Fillings; Breakfast Pastries; Cookies; Tarts and Pies; Cakes; Chocolate Candy and Decorations; Sugar Decorations; and Syrups, Sauces, and Glazes.
At 540-plus pages this is a big, well-illustrated, cleanly written book with clear instructions and concise recipes. But it isn't intiomidating. Rather, it's welcoming. You'll feel as comfortable whipping up an Apple Sorget with Caramel sauce as you willbaking a Chocolate Butter Cake. And the best advice of all from this master? Practice, practice, practice. --Schuyler Ingle
Book Description
As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University.
This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets -- from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. A resource list is also included, so cooks can find the more unusual ingredients they need to make these delectable creations.
Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). Ambitious home cooks can even try their hand at making chocolate candy and sugar decorations. A chapter on syrups, sauces, and other dessert components completes the book.
More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes, and there are sixteen stunning color photographs of finished desserts.
Home cooks and professionals spend hundreds of dollars in formal cooking classes to learn what masters like Roland Mesnier have to teach. In Dessert University, Chef Mesnier has distilled the experience and expertise of an extraordinary career into one accessible, user-friendly volume. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.
Customer Reviews:
the best book .......2007-07-05
This is simply the best book on baking I have ever used! I bake a lot. At least one thing every day and I have never owned a book where every recipe I have tried has turned out beautifully until now. If your someone who likes to bake out of a box this book is not for you, but if you've wanted to try something different from your everday items this book is wonderful. Mesnier breaks everything down and teaches you the simplest way to do everything. If there's an easier way to do something, he's found it. It's not like other dessert books, where you've never even heard of half of the ingredients, or they're all super expensive items with long drawn out instructions. I'm now making things that I never in a million years thought I would be able to make. This is the book I turn to for any technique. In fact, I've taken ideas from other books and then put them together using the techniques in this book. Quite simply this is the best book ever!!!! I love it and I recommend it to everyone.
Great book for learning how to make deserts. Good recipes too!.......2007-04-11
I like the book. The best part is that Chef Mesnier has a brief introduction to each recipe. He gives instructions or advise which I found most helpful.
I have thousands, yes thousands, of recipes but few come with thoughtful comments about them. Chef Mesnier makes even difficult techniques seem possible for the average person.
In short, if you like to learn about making deserts get the book. If you are a professional chef who knows everything about cooking, this book is probably not for you.
Classic Patisserie .......2007-03-21
In Dessert University, Roland Mesnier, the White House Pastry Chef from the Carter Administration to the current Bush Administration, skillfully merges renowned expertise with effective teaching. Like the venerable, tenured professor of an esteemed academy of higher learning, Chef Mesnier has spent many years in many kitchens developing his extensive knowledge and creative interpretation of patisserie. His career parallels the evolution of a scholastic researcher continually refining his understanding while seeking new realms of discovery.
Chef Mesnier's personal love of learning is conveyed to others in his first opus. Dessert University is a varied collection of clear and reliable recipes. Most often they are prefaced by lively and personal commentary. By so doing, the reader senses the presence of the engaging teacher and master chef, ever ready to support and to nudge forward to new culinary challenges. Some recipes are accompanied by helpful sketches or stunning color photographs.
A quick glimpse into Chef Mesnier's classroom reveals a range of tantalizing options. There are basic dessert recipes for novice pastry students, such as Oatmeal Cookies or All-American Apple Pie. Chef Mesnier simultaneously offers multiple recipes for those students inclined to enlarge their pastry repertoire. A few, tempting samples are: gossamer Apple Butter Crepes with Marsala-Laced Vanilla Sauce, an ethereal Warm Strawberry soufflé, a delicate Quick Chocolate Mousse with Ginger, or a chapter on the intricacies of pulled and blown sugar artwork.
If research, complemented by a passion for teaching, epitomizes the highest values of scholarship, Dessert University has achieved the gold standard of excellence. Chef Mesnier does this without any Ivory Tower overtones that detract from his dual passions of learning and teaching. He warmly shares his pastry expertise within a clear and devoted mentorship style. Dessert University is certain to become a classic reference for any student of patisserie.
Pastries are great, instructions even greater.......2006-06-22
Pastries & dessert making isn't my greatest skill. So I bought this book hoping to find at least a handful of easy to make desserts. I was surprised to find most recipes quite easy to follow. I still have a long way to go making them look good, but at least my pastries taste good for a change.
wonderful concept brought foward, but flawed.......2006-04-26
This book appears to have been designed to provide value and economy for a wide audience and the author accomplishes this. The book is well designed and executed. It features good line drawings, interesting topics, and thorough instructions. For this, the book earns 5 stars.
From a professional point of view however, having been in the culinary field for over 20 years, I feel the title is a bit misleading. The term "dessert university" brings to mind a reader who has some prior knowledge of the culinary arts but upon reading this book, I see recipes for basic recipes like chocolate chip cookies, apple pie, and plain poached pears.
On the other hand, I see recipes for sophisticated cooks like peaches with chestnuts and figs with cantalope. Some of the recipes were just too bizarre. A good example is rum raisen ice cream with pears in red wine. My complaint?
There is too much going on in this book to present a clear point of view.
There are chapters for fruit, soft desserts, frozen desserts, cakes, cookies, and so on. For the experienced cook and baker, many of the recipes for these chapter headings are better found elsewhere, not that they are really needed here anyway.
The chapters that offered more information on meringues, crepes, chocolate work, and sugar work were the only advanced subjects that you would not find in a common bakery book.
Although this book is a great resource for people who want just one complete guide for baking, most of the consumers who really are interested and in need of instruction from a "dessert university" are likely to buy more than one book on the topic anyway.
But for my own opinion as someone in the business, I would of liked to see this book geared more for the truly advanced person in the field of culinary arts. I would of liked to see a chapter on the use of eggs with meriques and souffles together and also a chapter with molded desserts together (frozen and creme). I would want to see more ways to use crepes that was shown in the chapter.
Lastly, I would definitely want to see many more photos on the use of complicated processes like sugar work and chocolate decorations. For the reasons cited in the above paragraph, my personal rating for this book is 3 stars.
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