9 internautes sur 10 ont trouvé ce commentaire utile
- Publié sur Amazon.com
I can't recommend this book enough! About a year ago, I didn't know the first thing about yeast breads. I started with Artisan Breads in Five Minutes a Day, and from there became obsessed with breads and pastries. Feeling completely disappointed in traditional cookbooks (Betty Crocker, Better Homes and Gardens, Joy of Cooking, etc), I looked for a book that had it all. A book that had traditional and professional BAKERY recipes, not grandma or home-shortcut recipes.
This book has it all. For example, to make the perfect blueberry muffin: cream butter and sugar for 5-10 minutes on high with a mixer (yes, that long; Betty Crocker doesn't tell you that), use vegetable oil in addition to this, buttermilk, flour, eggs, etc and various flavorings, and there you are: a bakery muffin. Not a just-okay home-made muffin, but bakery muffin. Don't know how to cream butter and sugar? Flip back a few pages for a whole instruction on the principles of the creaming-mixing method and how to do it. Again, you won't find anything like that in a Joy of Cooking book (besides perhaps a simple "cream the butter and sugar" in the instructions). The creaming mixing method, the blending method, the two-stage mixing method, angel food mixing method, cold and warm foaming methods, separated foam mixing method, combination mixing method, chiffon mixing methods: it's all here. Croissants, pies, breads, simple sauces that will elevate your strawberry shortcakes to new heights, it's all here. In all it's 1,000 or so pages where no space was wasted.
I've studied this book on my own at home for the past year. I've made everything I can. Of course, it's not perfect for the home baker. Recipes must be scaled down in cases, which may result in a failure of the recipe (pound cake and high-ratio cakes). That's to be expected.
If you want to learn how to bake, and can't afford the education, THIS is it. This book contains what the professional bakers know, and home bakers don't. Of course this book won't be able to supply you with everything you need for your education: take some classes on the hardest techniques you just can't learn on your own, or search for videos on the internet of the techniques. But take the extra effort to really learn the principles and mechanics of baking.
This book has definitely helped place me into my first baker/pastry chef position at a reputable bakery. Perhaps a career I will continue for the rest of my life. There is still much more to learn, but I'll always have this book on hand as my guidance and resource.