The Professional Pastry Chef: Fundamentals of Baking and Pastry ...

Reviewer: jerry i h, Berkeley, CA USA. This is cookbook has my highest recommendation. The author has garnered a legendary reputation as an educator to newbie pastry chefs, and this book is a distillation of his knowledge and skills. ... A prep list of these things for a restaurant or hotel kitchen would be helpful. *There is a mini encyclopedia (one for ingredients, one for equipment) occupying 125 pages of small, dense type. As such, it is one of the more useful of its ...