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desertcart.in - Buy The Advanced Professional Pastry Chef book online at best prices in India on desertcart.in. Read The Advanced Professional Pastry Chef book reviews & author details and more at desertcart.in. Free delivery on qualified orders. Review: This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable. Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect. Review: I've been using this book for years, highly recommend it for professional chefs.
| Best Sellers Rank | #915,198 in Books ( See Top 100 in Books ) #10,651 in Food, Drink & Entertaining (Books) #83,508 in Reference (Books) |
| Country of Origin | USA |
| Customer Reviews | 4.7 4.7 out of 5 stars (175) |
| Dimensions | 22.86 x 5.08 x 27.94 cm |
| Hardcover | 800 pages |
| ISBN-10 | 0471359262 |
| ISBN-13 | 978-0471359265 |
| Importer | Atlantic Publishers and Distributors (P) Ltd., 7/22, Ansari Road, Darya Ganj, New Delhi - 110002 INDIA, Email – [email protected], Ph – 011-47320500 |
| Item Weight | 2 kg 380 g |
| Language | English |
| Publisher | John Wiley & Sons Inc; 1st edition (10 March 2003); Wiley-VCH GmbH; [email protected] |
A**0
This book deals with a very wide raneg of techniques, and has quite a few good recipes. Some of the recipes may be a bit of a problem when scaled down for home baking, but if you do have some experience (which you should if you are considering this book, this is not for beginners) you can easily adjust it. Also, boiled sugar recipe doesn't work in humid climates, but if you come up with proportion which does work for you, tips and techniques are still very valuable. Highlights of the book - tuile and ladyfingers batter recipes. I use both of those regularly, I love the look of decorated sponge cakes, but I actually use ladyfingers sponge batter (given in cake section at the begining, not lady fingers biscuits) instead of joconde sponge for decorated sponge layers (joconde is a bit more dry) and it turns out perfect.
B**Y
I've been using this book for years, highly recommend it for professional chefs.
R**E
Excellent book (one of two volumes). Between these two volumes there is all the information I would ever imagine i need when it comes to patisserie. Large book, thick and simply wonderful.
L**A
Already had The Professional Pastry Chef: Fundamentals of Baking and Pastry and I simply had to have this one too. Lots and lots of pages full of information. Not many photos and that is only down side but this book is so great that I am willing to give 5 stars to it even when it is lacking the photos which I think are pretty great in a any sort of cookbook.
K**G
Love it. It comes with many delicious recipes and great tips and techniques from the author/ chef. I have a Fundamentals of Baking and Pastry book and this one. Great books!
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