Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Courses & Dishes - Pastry    5. International And Ethnic Cookery    6. Cakes, baking, icing & sugarcraft    7. Cooking / Desserts    8. Cooking; desserts; pastries    9. Desserts   

Reviews (12)

Just great¡¡¡¡¡¡¡
The way they explain every step of the recepie , makes it unique and comprensible for profesional or not profesional Pastry lovers

Great!
This is a great book, everything is well explained in detail.
awsome seller
BOOK was more then promised? price was fair and great deal.
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Subjects:  1. Baked products    2. Baking - Confectionery    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Pastry    6. Desserts    7. Pastry    8. Cakes, baking, icing & sugarcraft    9. Cooking / Pastry   

Reviews (1)

Bakery quality taste from your oven
I was desperate for an amazing chocolate cake - as in I-will-do-anything-for-you-if-only-you-would-make-that-cake-again for my brother's wedding, having gone through all my professional pastry cookbooks with no results.I ran across this book and it had the perfect cake for my needs. Needless to say the cake came out perfectly and I even had a woman asking me what bakery I bought it from "she just *had* to have it for her next party.
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Subjects:  1. Baking - Confectionery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Courses & Dishes - Pastry    6. Desserts    7. General    8. Pastry    9. Cakes, baking, icing & sugarcraft    10. Cooking / General   

Reviews (11)

The best of the Grand Finales volumes
Of the three plated dessert books that Boyle and Moriarty made together (the other two are Grand Finales: A Neoclassic View of Plated Desserts,and A Modernist View of Plated Desserts), I would say that this one is the best. The pictures here are as gorgeous as always, but the presentations and recipes are much more feasible than the other two. Unlike a lot of the dishes from Modernist View, these ones are actually servable in a restaurant, or at a dinner party. They are not over the top dishes that are just for show. I would give this 4 1/2 stars if I could. The one thing that prevents it from being a 5 star book is the lack of glossary and the constant use of 'non-edible garnishes'. I am not a fan of huge sugar garnishes that no-one is going to eat, or if they do it would break their teeth. Don't get me wrong, they look really pretty, but I believe that everything you put on the plate you should be able to eat. Just difference in styles, I guess.

Excellent
I�m a pastry student in Peru and I just can tell all the people that love pastry that this the best book I ever seen and I recommend a lot

tough, but fun
A very, very awesome book. You have to be hard core to want this book. It took about 5 hours for me and some friends to make one of the desserts, but we had a blast. It measures everything out with wait, so you don't have to worry if you bought the jumbo eggs when the recipee assumes you are using large. If you like cooking, buy this book. If you don't like cooking, I still say buy this book.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Courses & Dishes - Pastry    5. Desserts    6. Pastry    7. Cooking / Pastry    8. Hotel & catering trades   

Editorial Review

Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us Read more

Reviews (64)

Another Bernbaum masterpiece
Great recipes, easy to follow.If you like the Cake Bible this is a perfect companion.

What I've Been Looking For
Now this is what folks mean when they talk about a definitive book.I will never have to purchase another pie and pastry "how to;"this book covers it all with a depth of information that satisfies all questions.If you love Alton Brown and judiciously read all of the Cooks Illustrated background testing info, this book is for you.I am so happy with this book that I am not just looking up specific recipes, I am literally reading it as if it were a novel. (I am a curious cook.)
excellent
I am happy that I purchased this book.It is an excellent reference book! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Pastry    4. Courses & Dishes - Pies    5. Methods - Baking    6. Pastry    7. Pies    8. Cakes, baking, icing & sugarcraft    9. Cooking / General   

Reviews (23)

Love this book!!!
I received this as a gift from a friend who lives in the same town as the bakery.She eats lunch there regularly so gave me some hints on what recipes I should try.I would love to say I have made them all, but every one I have tried so far, my family really enjoyed so I keep making the same things over again.Love the chicken pot pie and chocolate chip cookies.
How Sweet It Is!
This morning I baked the Totally Rummy Pound Cake for the first time for a co-workers birthday.I kid you not- one bite in and all I heard was, "Mmmmm, I can taste the rum!Mmmmmm, ohmygod this is SO GOOD!"
The best cookbook ever.
I have collected well over 150 cookbooks and I have to say that Rebecca Rather's book, The Pastry Queen, is (by far) my most favorite!The recipes are well-written and well-chosen.Most all of the ingredients can be found in my pantry, therefore I do not have to run to the store to purchase an ingredient that I may never use again.The photos are phenomenal and I enjoy all the stories and antecdotes that she adds to each recipe.Positively a wonderful cookbook that I can't help but covet! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Pastry    4. Methods - Baking    5. Regional & Ethnic - American - Southwestern States    6. Cakes, baking, icing & sugarcraft    7. USA   

Reviews (26)

Professional Pastry Chef
Excellant source of information for the young as well as experienced pastry chef or chef.I use this as a reference when creating most of the desserts at Coyote Blues Restaurant.Being executive chef, I am always looking for new and innovative ideas for desserts and menu items.

Good baking book
This is a very good, informative text for anyone interested in baking. It is like an encyclopedia--it has everything you need to know about baking, and many facts you may not need to know, but are still quite intriguing. Not exactly light reading, but nevertheless very informative. It may be a little intense for the home chef, though.

Inside trader
This is an excellent reference book for me being a home cook who is serious about baking and pastry making.There are a lot of tips and 'bakers secrets' which I find useful when making large quantities of products.Methods are explained in detail and easy to understand with diagrams.Would like to see more photos and each photo with a page no. refering to the recipe. This is more a text book and not simply a recipe book. It would not be suitable for someone who is not interested in the 'technical' aspects of cooking. ... Read more

Subjects:  1. Pastry    2. Cooking / Wine    3. Quantity Cookery    4. Methods - Professional    5. Cakes, baking, icing & sugarcraft    6. Cooking / Pastry    7. Courses & Dishes - Pastry    8. Methods - Baking    9. Baking - Confectionery    10. Cooking   

Reviews (36)

Southern Woman Makes Cheesecake
Judy Rosenberg doesn't leave anything to guess work. Everything that I have made out of this book has been amazingly delicious. So many bakers give complicated instructions and yet still manage to leave something out. Judy is not like that.I have never met her but I feel like I know her after reading her book. She is with you in the kitchen.It is like she is sharing her recipe with somebody she really likes and she really wants it to be good.
I love this cookbook!
I don't know if there is a better way to attest to how good the book is than to say: I have made things in this book for special occasions without testing it first.I know her recipes are that good!I don't make any desserts that the recipe didn't come out of this or the cookie book.I just wish she'd write a third!Everyone loves my baking, and I owe it to Rosie.

My Secret Weapon
This book is my secret weapon. My copy was given to me in 1992, and it is now full of grease marks, chocolate stains, and flour in the binding. It has never let me down. I have a shelf full of baking books but this one blows the rest away. Here is another secret: BIG JAKES. I make tons of Christmas cookies to mail every year and this is the one they request again and again and again. Judy Rosenberg is amazing and her desciptions at the beginning of each recipe are so enticing and accurate. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Pastry    4. Methods - Baking    5. Cakes, baking, icing & sugarcraft    6. Cooking / Baking   

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Pastry    4. Methods - Baking    5. Cookery dishes & courses    6. Cooking / Baking   

Reviews (6)

Wonderful Tool for Learning Top-Notch Pastry Skills
I went to pastry school in France and found these books absolutely indispensable.
Absolutely Amazing Must Have Book
I have done a first run through surface read of this book am I ever impressed.This is a full college class in 1 well written volume.The steps are well illustrated and I like the 3 different portion recipes.It is NOT a 'skim through it and slap something together' type of cookbook.I have been needing a challenge and been needing to expand my culinary abilities.This book is just the ticket.I sure hope SOMEBODY reads my wish list this year and gives me another volume in the series!

The Bible of Pastry
I am a student in a Culinary Program for breads and specialty desserts and my chefs stand behind these books 100%. The step by step instruction that includes illustration as well as the history of the preparation make these books invaluable if you are at all interested in baking. ... Read more

Subjects:  1. Baking - Confectionery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pastry    5. Food Science    6. French Cookery    7. Methods - Professional    8. Regional & Ethnic - French    9. Cooking / Pastry   

Editorial Review

Chocolate, caramel, vanilla, and lemon--ingredients like these define baking flavor. Placing such flavor-makers at the forefront of her approach, Lisa Yockelson's Read more

Reviews (26)

Great flavor ideas, but miss the photos
The recipes for flavor infusion are exactly what I was looking for, but I was disappointed there were so few photos of the actual recipes.There are lots of grayscale photos of baking utensils and such in the book that give it a very trendy look, but personally I like to be inspired to make a recipe by seeing a lucious photo showing the finished product.

Clever premise - Very ordinary recipes
An entire chapter on heath bar desserts?? I guess I expected more of a "from scratch" esthetic from such a highly reviewed book. It has some great general baking information and a lot of pretty pictures, but not many useful recipes for an advanced baker.

On top of the baker's bookshelf
Plain wonderful.Of the many baking books I own this would end up in the TOP 3.The premise is clever, but more than that, the recipes work!Be it the chocolate madeleines, the rum pound cake or the butter cake, everything is a winner.A joy to read, and a delight to follow.
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Subjects:  1. Baking    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pastry    5. Flavor    6. Flavoring essences    7. Methods - Baking    8. Cakes, baking, icing & sugarcraft    9. Cooking / Pastry   

Subjects:  1. Cookery (Pasta)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pastry    5. Italian Cookery    6. Regional & Ethnic - Italian    7. Specific Ingredients - Pasta    8. Cooking / Pastry   

Reviews (4)

Professional French Pastry volume 2
When it comes to professional caliber instructions and instructions for baking and pastry, this book is clearly top of the heap. It may be a little expensive, but it is easily the equivalent of at least a dozen other books on pastry with glossy, fancy photos and a big, famous name on the cover. If you are a professional who plans to advance your career, this book is a must have. Please note that this is volume 2 of the series; you are expected to go through the volumes in order, so this book assumes that you have already gone through and mastered volume 1.
No regret
I have purchaced this book just because i like french pastries and like to try myself to make those wonderful pastries that we see in the vitrine. And i did not regret that.Now I am going to purchace the full series.Afterreading ,this book I can now prepare brioche,eclair,petit pain,cream cormet.Buy them I promise you will not regret at all.All my friend do not believe that i cook them myself.

A complete howto on french pastry methodology
This book stands out from most of my other cookbooks because it does not only focus on what to put into the things it describes, but how to do it, and what not to do. The latter is, for some reason, quite hard to find.Read more

Subjects:  1. Baking - Confectionery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Courses & Dishes - Pastry    6. French Cookery    7. Methods - Professional    8. Regional & Ethnic - French    9. Cooking / Pastry   

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Pastry    4. Pastry    5. Pies   

Reviews (13)

Devine :-()
I love food so much - especially cheesecakes.That's why I review exercise dvds so much; because if I eat cakes like this, I have to exercise.This book is mouth watering and addictive.I have tried so many of the cakes and while not always are there good results, it's not the books fault.The collection is amazing.You'll feel like you are at the Cheesecake Factory's dessert section.No matter what your flavour of choice is, you will find it in here.Of course you cannot go wrong with the regular baked, but experimenting with the recipes is most of the fun (appart from eating them).If you love pottering around in the kitchen and beautiful desserts, then I totally recommend this book.It's great and easy to follow and the results are the best.
Cheesecake Review
This is a very good book for any cheesecake enthusiast.I'm not a very big fan of savory cheesecakes and could've done without that section but this still is a ver good book for both the novice and the experienced baker.The tips at the front of the text are also very helpful.The only downfall of the book in my opinion is that there are several photos of cheesecakes in the book of which none of them have a title as to what type of cheesecake it is.This is somewhat frustrating because if you see a picture of a cheesecake that you would like to make, it turns into a guessing game trying to find the recipice with ingredients that seem like they match what the picture looks like.Still a good book though.

"A" for variety
The recipes in here are unbelieveable!I think this book gives the Cheesecake Factory a run for its money.It's a great collection of recipes. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Courses & Dishes - Pastry    5. Cooking / Desserts    6. Desserts   

Reviews (2)

Specialist book
This is a very nice book, that teaches you to make French pastry-chef quality letters and borders to decorate your cakes. It has extensive examples and instructions for modelling animals and flowers in marzipan. It also has a gallery of special delicious looking cakes, unfortunatelythough, if you want to try those, you are referred to the author's othervolumes for the recipes.

Specialist book
This is a very nice book, that teaches you to make French pastry-chef quality letters and borders to decorate your cakes. It has extensive examples and instructions for modelling animals and flowers in marzipan. It also has a gallery of special delicious looking cakes, unfortunatelythough, if you want to try those, you are referred to the author's othervolumes for the recipes. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Courses & Dishes - Pastry    5. Cooking / Desserts   

Reviews (7)

Very tasty book!
I live in the same town as this author, and have experienced first-hand her delectible creations. Not only are these recipes extraordinary, they are makable and edible. True gourmet without requiring ingredients from unknown Mediterranean villages. It is very difficult to bake at 7000+ feet, and these work (each recipe has altitude instructions if necessary). Amazingly, I emailed Letty for help with cream puffs (not in the book; mine were collapsing--not only did she return my email, she offered to taste-test them. Top notch chef, person, book. If live at altitude and love refined sugar, you need this book. Wherever you live, this book will not disappoint.

High altitude modifications!
Not only are the recipes wonderful, directions for the appropriate adjustments to make for high altitude are given--and they work!

Great gift for the family baker
I bought this book for my mother as a gift. Before she even made her first dessert, she read the book cover to cover. She said she enjoyed the friendly manner in which it was written. My mother has been baking for 35years so I trust her judgment. She has told me it's the best dessertcookbook she's ever seen. Highly recommended as a gift. ... Read more

Subjects:  1. Baking    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pastry    5. Deer Valley Bakery    6. Desserts    7. Regional & Ethnic - American - Western States    8. Cooking / Pastry   

Editorial Review

The La Brea Bakery had humble beginnings, initially offering only rustic bread. But the locals clamored for more, so owner Nancy Silverton--to ever-widening acclaim--introduced everyone's favorite sweets, including cookies, tarts, crisps, and crumbles. The irresistible sights and smells of a good local sweets shop permeate her second cookbook, Read more

Reviews (15)

A Great Cookbook that deserved a Great Editor
This would have been a delightful cookbook, but the careful eye of an editor was needed. None of the recipes I have used have been free of errors. By way of example, the author indicates that the recipe for the yummy Banana-Cocoa Muffins yields 12 muffins. Actually, there is sufficient batter for 30 good-sized muffins - but only enough garnish for 12! If followed carefully, the recipe for cannele - which should produce tender little French cakes - produces rock-hard pellets. Most of the time, an accomplished cook can work with the many many mistakes - a novice will have a great deal of trouble using this book.

Flawless Recipes
I have baked my way through this fabulous cookbook for the last couple of years and have yet to come across a better cookbook for baking.Actually, I have to respectfully disagree with the reviewer who recommends Rose Levy Beranbaum's Pie & Pastry Bible over Pastries from the La Brea Bakery. Though I love Beranbaum's Cake Bible, I have found the recipes in The Pie & Pastry Bible to be fussy and rarely turn out as promised. Family favorite - Raspberry Bars
Starting with the raspberry bars and going through the book, Silverton does a great job in bringing classic American favorites to our tables. I'm an experienced baker, educated by Maida Heatter's books.In between then and now I have collected hundreds of cookbooks and Pastries From LaBrea Bakery is up there in my top 10.It's takes time and patience to learn any craft.You have to collect good equipment and have a pantry ready. But why bother making it if it's not great??? ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Courses & Dishes - Pastry    5. Desserts    6. Methods - Baking    7. Cooking / General   

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Pastry    4. Methods - Baking    5. Pastry   

Reviews (2)

The most well rounded pastry source for the professional.
The Classic and Contemporary Recipes of Yves Thuries: French Pastry is without a doubt my favorate source for pastries. I am a 1984 graduate of the Culinary Institue of America and I currently own my own restaurant inGrand Lake Colorado. I only wish that Chef Thuries' book hadn't taken solong to become recognized in the states. This book has been long awaited inits translation.

Clear and precise study of the Pastry Arts! Shear Perfection
Yves THURIES has put on paper an incredible study of the pastry arts!He has presented an organized, detailed and interesting study .His text is easy to follow and it captures you to move on to the next skill.Everypossible detail is explained allowing one to move through the recipeswithout culinary stress. I have met Yves THURIESand found him to be agenuine master of the culinary arts. I found this book to be a life longreference book on the level of an encyclopaedia. I recommend this book forthose that understand that it is not just pastry but it is an art form tobe enjoyed and respected. ChefR. Sebastian-Young ... Read more

Subjects:  1. Cookery, French    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pastry    5. Pastry    6. Regional & Ethnic - French    7. Cooking / Pastry    8. France    9. General cookery    10. National & regional cuisine