The Patissier's Art: Professional Breads, Cakes, Pies, Pastries, and Puddings

Rating:
Summary: Not for homebaking, No explanations [e-mail]
Review: I was really disappointed with this book. Even though it offers a incredibly wide variety of desserts, it explains all of them too briefly (why "step-by-step"?). You must know everything. Besides that, its glossary has general information. And it is not for homebakers since all the recipes are presented in very, very large quantities, perhaps for a restaurant. It is very tiresome to be dividing the recipe, not only one time, but two or three times! There are 16 color photos, it is true, but you must guess what desserts are pictured in it.(?)

Rating:
Summary: Not for homebaking, No explanations [e-mail]
Review: I was really disappointed with this book. Even though it offers a incredibly wide variety of desserts, it explains all of them too briefly (why "step-by-step"?). You must know everything. Besides that, its glossary has general information. And it is not for homebakers since all the recipes are presented in very, very large quantities, perhaps for a restaurant. It is very tiresome to be dividing the recipe, not only one time, but two or three times! There are 16 color photos, it is true, but you must guess what desserts are pictured in it.(?)

Rating:
Summary: The Patissier's Art
Review: Strictly for professionals, this book provides an exhaustive collection of basic professional recipes. The author assumes that the reader is well versed in making everything from genoise to buttercream and therefore the instructions are brief. A great resource for pastry chefs who need basic institutional sized recipes that can then be customized to their liking. After all..... pastry is art!