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Rating: 
- The only book you will ever need
If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.
Rating: - a very important book
This book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only.
- The only book you will ever needIf you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.
Rating:
- a very important bookThis book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only.