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am 8. April 2000
Covers basic Doughs (bread, cake, pastry) Breakfast stuff, cookies, tarts cakes, individual cakes (including charlottes), custard soufflee and mousse, ice Cream, decorating with chcolate and sugar, and others. About 1150 pages.
This is an awesome book. It costs twice as much as any other book, but it's worth it. This book gives you the hows,whys, and principles of everything which is nice. For example it has a chart showing how creme caramel, creme brule, pastry cream, sabayon, pots de creme are all just modified creme anglais. However it does assume that you know a little bit, so for a first book "the cake bible" "the pie/pastry bible" or "baking with julia" might be more suitable. You know that all of the recipes are tested. There are a few things to look out for however. The first is that you will have to scale down all of the recipes - they are written for bulk. The second is that the photos and recipes aren't put together or indexed well - you have to hunt for the recipe for a particular photo. But all in all, a terrific book, definitely worth the price.
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am 30. Juni 2000
Now, I must tell you that this book is well worth every penny. It is so huge and heavy, every bit of it is complete and full of interesting recipes to exciting and irresistable creations. This is another book I spend lots of time with. Even if I dont have to use it I still enjoy looking through it. There are over one thousand incredible recipes in this book. Bo Friberg is an exceptional Pastry Chef. He shares his techniques and you can even make up your own as well. If you are a serious Pastry Chef and you dont have this book....then get it. It is worth it and you will be so happy you did. Everyone who bakes should have this book. Recipes range from simple breads to cakes, cookies, mousses, ice creams, sorbets, candies...the list goes on. You will just have to see when you get it. Another thing I like about this book is that it teaches you how to make things such as Mascarpone cheese and Ricotta cheese. I could go on forever. Buy it. Use it. Love it.
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am 9. Juni 2000
Lots of helpful information if you want to learn about the art and not just follow a recipe.
* I read the glossary of ingredients in the back and now I sound like I know what I am talking about. It lists and describes all types of exotic ingredients. It gives interesting technical details like what makes dutch processed cocoa different than regular cocoa, stuff like that. Very cool.
* There are lots of cool pictures that are collected in a few glossy pages throughout the book. Helpful for coming up with your own artsy displays.
* The book is very large and heavy.
* The ingredients are given in weight and not volume measurements.
All these things help me to feel cool while I pretend I am a pastry chef.
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am 29. September 1998
I purchased this book a couple of years ago and have used it for baking everything from dog biscuits and breads to sponge cakes and pastry cream. Although I am only an avid amateur, I find the recipes easy to follow and easy to convert for use in the home kitchen. The Author has included equivalency tables in the back of the book (ingredients are listed by weight rather than volume measures).
I have given away many of my other pastry and desert books since purchasing this book since everything that I could possible dream of is covered in this book
I would strongly recommend this to anyone who enjoys baking and aspires to create something outside the ordinary, regardless of skill level.
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am 30. Januar 1998
Although, this is not a book for beginners, it is a very well written and beautifully illustrated book for professionals and skilled cooks. Everything I have made from it is very good and the large (usually 16) servings are usually fairly easy to reduce to a family size or can be adapted. My one complaint, and I consider it important, is the fact that there is no system for matching illustrations with recipes. One can find a photo and then look in the index for the recipe but to find the illustration for a recipe, one must leaf through the illustration pages, a real pain, especially in a book as large as this.
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am 9. August 1999
THIS BOOK RECIEVED HIGH VERBAL AND WRITTEN PRAISE. AUTHOR, BO FRIBERG, USES RECIPES THAT CATER TO MANY APPETITES. HOWEVER, HIS INSTRUCTIONS AND DIRECTIONS ON HOW TO EXECUTE RECIPES ARE IN THE TERMINOLOGY OF GREAT BAKERS, PASTRY COOKS, AND CHEFS. THE TOPICS COVERED INCLUDE; BREADS AND ROLLS, COOKIES, CAKES AND PIES, TO MORE INTRICATE BAKED GOODS SUCH AS DESSERTS FOR PLATED PRESENTATION, SUGAR WORK, AND MARZIPAN. I HIGHLY RECOMMEND, BUT EXERCISE SOME CAUTION BEFORE EXECUTING SOME OF THE RECIPES.
THIS BOOK IS EXCELLENT FOR THE CULINARY ARTS STUDENT.
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am 16. Januar 2000
This was the tome in pastry school, full of recipes and anecdotes from around the world. Chef Bo was one of my instructors, and his wealth of knowledge can be found in this collection. The formulas are geared for the pro (duh), but with a scale or calculator can be used at home. I've never had problems with any of these recipes; my only wish is the next edition's recipes will tell you on which page the corresponding photo is located. Whether I'm at work (as a baker) or not, I use this as a standard reference book.
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am 10. August 1998
This book is a fabulous resource! I had the opportunity to take a series of pastry classes with Bo Friberg at the California Culinary Academy several years ago when he was working on an earlier edition of this book. I learned a great deal from him and find his book invaluable. I have also purchased the most recent edition, and have found it an even better treasure!
As a person who someday hopes to open my own bakery, I consider this a textbook for baking success!
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am 4. März 1998
This book has a lot of easily fogoten fundamentals that any pastry chef must have. And for those just starting out or are interested in being a pastry chef this is a must have book! Also it's good to have as a reference guide if your a head chef or a C.E.C. mainly because for the C.E.C. test there is a few questions that this book covers. Most all of the reciepes are easy but look complex which is a good thing to have to impress the Customer, and maybe even yourself!
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am 7. Juli 1998
I use this textbook in my pastry arts classes at the College of DuPage outside of Chicago and I am very happy with the results that my student's get. It is one of those rare books that are useful for a learning text and also as a reference you will use for the rest of your life. As a testament to the quality, almost none of my students sell this book back at the end of the year because of its value as a lifelong tool to take them into the world of pastry arts.
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