Reddit reviews The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
We found 5 Reddit comments about The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition. Here are the top ones, ranked by their Reddit score.
It's not dedicated to chocolate work, but our class textbook is this textbook. It's got a lot of useful information in it, if you're willing to spend the money, about chocolate work and more. A lot of the books I have are dedicated to breads and pastries since this class has been my first extensive introduction to chocolate, so I don't have many resources regarding books for that yet.
I got this book as a gift when I was in high school. A lot of it is just black and white, but there are blocks of color photo pages with lovely pictures. I just sat and read a lot of it for fun and learned a lot about techniques. I did get this when I was aiming to become a pastry chef, though my path changed out of the food realm career-wise, I still love this book. I know it's not a periodical, but may be worth checking out.
I have this book http://www.amazon.com/The-Professional-Pastry-Chef-Fundamentals/dp/0471359254, which is amazing. I would highly recommend it.
It has lots of recipes, many of which are not necessarily for a full a cake or pie, but rather a part for the cake, like a sponge cake recipe, a recipe for puff pastry, or for a ganache. Then when it tells you how to make a classic dessert later, it will pull from those basic recipes.
It gives you a lot of science behind each group of recipes, how each ingredient affects the way the final product turns out, and a lot of information about techniques, like different ways to temper chocolate for example.
It also has a pretty comprehensive guide to any ingredient that would be used in baking, like spices, fruits-there is 2 pages on different types of apples, thickeners, alcohols, etc. There is a similar guide for equipment, and also a section on metric-U.S. conversions.
Bo Friberg's Professional Pastry Chef.
How Baking Works This details the science of baking
The Professional Pastry Chef
Bo Friberg's latest edition, this one is pretty comprehensive. I'd suggest this one for the best dollar value
Gisslen's textbook is also good, but Friberg's has better examples of presentation. Professional Baking