- Hardcover: 200 pages
- Publisher: John Wiley & Sons (Jan 1998)
- Language English
- ISBN-10: 0470244089
- ISBN-13: 978-0470244081
- Product Dimensions: 30.5 x 22.1 x 2 cm
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Amazon Bestsellers Rank:
443,707 in Books (See Top 100 in Books)
- #85 in Books > Food & Drink > Baking > Pastry & Pies
- See Complete Table of Contents
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Product Description
Book Description
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.
Inside This Book
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First Sentence
How do we define pastry? Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
How do we define pastry? Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Amazon.com:
5.0 out of 5 stars (7 customer reviews)
14 of 14 people found the following review helpful:
5.0 out of 5 stars
basic training, 3 Jun 2000
By jojo - Published on Amazon.com
This review is from: Doughs, Batters, and Meringues: 1 (French Professional Pastry) (Hardcover)
All the basic procedures, techniques,and requirements to be professional pastry cook are covered. Color photos are very clear, visualy explaining the text. This book ( the first in a 4 part series ) gives all the information you need to know to be a pastry - cook. A good tradesman, if you will. It does not teach the innovative and artistic desserts techniques. But if you master these books, you'll be able to produce in any kitchen in the world. Also, very important: the recipes are based on european ingredients, some adjustments are neccessary.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Wonderful Tool for Learning Top-Notch Pastry Skills, 19 Mar 2006
By John DePaula "Chocolatier - DePaula Confections" - Published on Amazon.com
This review is from: Doughs, Batters, and Meringues: 1 (French Professional Pastry) (Hardcover)
I went to pastry school in France and found these books absolutely indispensable.
Need to learn the classics of French pastry? This book (and the other three in the series*) is for you! There are lots of detailed pictures and explanations are clear and well written. Along with time-lines to help you gage how long a project will take. The recipes are frequently given for large restaurant quantity along with a scaled down version suitable for home cooking. My only complaint is that there's no index that spans the 4 volumes, though each book does have its own index with references in both English and French. Very useful.
Master the information in these books and you can work in any pastry kitchen anywhere in the world.
* Creams, Confections, and Finished Desserts
Petits Fours, Chocolate, Frozen Desserts, and Sugar Work
Decorations, Borders and Letters, Marzipan, and Modern Desserts
5 of 5 people found the following review helpful:
5.0 out of 5 stars
EXCELLENCE IN PASTRY APPRENTICESHIP, 9 Oct 2007
By C. Terzis "cterzis" - Published on Amazon.com
This review is from: Doughs, Batters, and Meringues: 1 (French Professional Pastry) (Hardcover)
This is the first book in a series of four, designed to be both teachers to the apprentice pastry chef and a companion to the accomplished one.
And at that it succeeds fully.
In this first tome, pastries and bases are discussed and demonstrated. In effect all of the basic preparations of French patisserie are present: Tart doughs, Meringues, Genoese sponges, Biscuit a' la cuillere, puff pastry, cakes, simple breads, brioches, croissants etc.
Every preparation and method is discussed meticulously, with the assistance of a plethora of recipes and photographs. In most cases there are more than one recipe per product and large and small quantities are given, to fascilitate both the professional and the apprentice, even the home cook.
The book includes Metric measurements as any self-respecting pastry book should.
As it is a first tome in a series, the products are rearly followed to the stage of filling and decoration. This is done in the second book, which deals with creams, fillings and mousses. One should really acquire at least the first two books of the series for a complete picture. This is not necessarily bad (as far as I am concerned it is not bad at all), since a pastry chef can have the products, recipes and procedures neatly, by family, in each book.
To sum up, this book (and the whole series in general) is, as far as I am concerned still (after so many years) the best money can buy. Much better than Bo Friberg's books and a definitive guide to French Patisserie.
It is a very good investment for every aspiring or accomplished pastry chef and since the price has been reduced recently , a good bargain.
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