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List Price: $49.95Price: $24.95 You Save: $25.00 (50%)Prices subject to change.
Availability: Usually ships in 1-2 business days
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Binding: Hardcover
Dewey Decimal Number: 641.71
EAN: 9780471595083
ISBN: 047159508X
Label: John Wiley & Sons Inc
Manufacturer: John Wiley & Sons Inc
Number Of Items: 1
Number Of Pages: 400
Publication Date: 1993-11
Publisher: John Wiley & Sons Inc
Sales Rank: 1087984
Studio: John Wiley & Sons Inc
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Editorial Review:
Product Description:
This comprehensive reference now offers step-by-step instruction for everything from breads and pastries to souffles and frozen desserts. Includes a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice creams. 50 illustrations.
Average Rating: 
Rating:  -
Honestly, I found this textbook to be hard to follow, difficult to understand, and many of the recipes and formulas did not work. Also, there were not many photos, and the diagrams were confusing. This certainly is not for the home chef, and I hesitate to recommend this to professional students either.
Rating:  -
This is another of the books I use as reference for my cooking school. It contains recipes from Le Cordon Bleu schools and recipes from America. Most of the recipes are for large quantities and it is definately not a book for the home baker, this is a great reference book to be used in a professional pastry kitchen.
I particularly like this book because it gives you a basic recipe for let's say a bavarois cream, and then it gives you ten other variations (chocolate, coffee, strawberry, etc) ... Read More
Rating:  -
This is not a cookbook for the home baker, but no professional should be without this all encompassing book.
Rating: -
I also had to purchase this book for culinary school. While this book can be difficult to understand, the quality of the instructor has a great deal to do with the user's comprehension of the subject matter. I find this an excellent book and continue to use it today (because I know how to make it work for me).
NOTE: The formulas in this book work, provided you have had proper instruction in how to use them, and in how to use Baker's Math to increase and reduce the yields.
Rating:  -
Biggest waste of $35 I've ever seen ! This was a required text in school , and approximatly 25% of the formulas were completely unusable. It was if this character wrote these recipes off the top of his head without the slightest concern for whether they worked or not.I shudder to think how many copies of this waste of paper have been sold to culinary students and the general public alike.
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