The Professional Pastry Chef (3rd Edition) Review

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The Professional Pastry Chef (3rd Edition) ReviewCovers basic Doughs (bread, cake, pastry) Breakfast stuff, cookies, tarts cakes, individual cakes (including charlottes), custard soufflee and mousse, ice Cream, decorating with chcolate and sugar, and others. About 1150 pages.
This is an awesome book. It costs twice as much as any other book, but it's worth it. This book gives you the hows,whys, and principles of everything which is nice. For example it has a chart showing how creme caramel, creme brule, pastry cream, sabayon, pots de creme are all just modified creme anglais. However it does assume that you know a little bit, so for a first book "the cake bible" "the pie/pastry bible" or "baking with julia" might be more suitable. You know that all of the recipes are tested. There are a few things to look out for however. The first is that you will have to scale down all of the recipes - they are written for bulk. The second is that the photos and recipes aren't put together or indexed well - you have to hunt for the recipe for a particular photo. But all in all, a terrific book, definitely worth the price.The Professional Pastry Chef (3rd Edition) Overview

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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Review

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The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional ReviewI am a home baker, not a professional or a culinary arts student. 309 of the 375 pages of the book are a glossary of usual and unusual baking terms, types of pastry, almost anything and everything associated with the discipline. The problem is that this book is filled with information and terms that are readily available on the internet. When a term in a cookbook is unfamiliar, I type it into a search engine. It takes an instant to obtain an answer, in fact it takes less time than taking out this book and looking it up. My interest in baking is substantial, but even so, the book makes for dry reading (like reading from the dictionary) to simply sit and absorb the contents - which I assume wasn't the intended purpose. From my perspective, although the extensive amount of research that went into compiling this comprehensive volume is obvious and admirable, the reality is this reference book would have been absolutely invaluable to a wide audience 15 or 20 years ago.
The remaining 64 pages of the book contain some universally useful information. Tables are included for Important Temperatures Every Pastry Chef Should Know, Weight and Volume Equivalents for Most Common Ingredients, Sugar Cooking Stages, Conversion Formulas and Equivalents, Seasonal Fruit Availability, The 12 Steps of Baking (Bread baking), Classic and Contemporary Flavor Combinations and What Went Wrong and Why - an area in the book where common baking mishaps are discussed. Some of the information, like Sugar Cooking Stages, is common information that appears in many cookbooks, but some of the tables are inspired and will be helpful to all. The book finishes up with a list of Specialty Vendors and the references utilized in the creation of the book.
The book is a 6 x 9 inch paperback with no photographs and it it printed with dark brown ink. The font size appears to be 10 point. The information in this book will be particularly useful if the reader does not have regular access to the internet or a need exists to have this information in a single volume.The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Overview

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Home Baking for Profit Review

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Home Baking for Profit ReviewMimi's book, "Start & Run A Home-Based Business", propelled me in the right direction. Her current book, "Home Baking For Profit", helped me improve my baking skills...giving me more confidence. And more importantly, it's helped me make more money with less aggravation. The sections on Recipe Development and Product Development were very helpful. I can spend less time while making more money. The recipes are perfect for my business. You should try the Blueberry Crumb Bars, Five Flavor Pound Cake, Maple Walnut Muffins, and Knock-Your-Socks-Off Chocolate Brownies! THIS BOOK IS A MUST HAVE FOR ANY HOME BAKER!!!Home Baking for Profit Overview

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How to Start a Home-Based Bakery Business (Home-Based Business Series) Review

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How to Start a Home-Based Bakery Business (Home-Based Business Series) ReviewThis book just isn't that great. I never like bad reviews that don't give
details, so here goes: I've been in business for a year, doing well, and learned
the basics from a previous book. I bought this one, too, because I thought there
might be other information.
The author didn't explain how to price products, just said to "include
everything." Then she says to use a cake matrix which she doesn't explain
further. But go to her website and for a hefty monthly membership fee she
provides it. Smells like a scam.
And the only thing she says about bookkeeping is to find a software program.
Good thing I already bought another book. That's how I learned to set up my
business books.
Also the author, a supposed expert, says don't do wholesale. That's unsound
advice and can cost you business. Most of my business is wholesale.
On the plus side, the interviews with home-based bakers are okay and probably
help to sell books to their friends and family. But interviews are for websites
and magazines, not in a book I paid for.How to Start a Home-Based Bakery Business (Home-Based Business Series) Overview

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