Probably the best ever. Detailed, clearly and carefully written, basics explained, the recipes are innovative, ingredients accurate and method as well. When I first bought that book I didnt know much about pastry and didn't really appreciate that. After a few years having read tons of books gave it a second chance and I was amazed on how professional it is. Recommended for professionals and serious pastry lovers
"We make dessert for people to eat and enjoy" this is so important, as someone who has most of his experience in the eating and enjoying side, a bad dessert, especially when something new and out of the ordinary can ruin the memory of the whole meal.
I think what you are doing is great. There are not to many videos out there that actually shows that becaming a Chef requires more than just reading and making recepie but also be discipline and love for learning and developing new stuff!... keep up with the great work!
love the videos man. Started working in a professional kitchen a couple of months ago and its a blast! your videos have really helped me in getting adjusted to working (especially the physical list tip). Also, i noticed that on your kit site the link for the whetstone holder doesnt work :/. Congrats on your youtube growth as of late :)
I bought the flavor bible a few months ago, and it was by far the best decision for creative assurance I could have made. Though I love the book, it doesn't tell you the creative or the practical aspect of putting out great desserts, separate from the most fundamental element of the dish, the flavor. That's where knowing every element would be of so much value.
I'm not even a pastry chef, I work garde manger. Yet pastry still fascinates me enough to want to equip myself to handle more dessert making and plating.
Thank you for the amazing review on this book. It was the final thing that convinced me into buying this * v * / . I love hearing that it's not only stock recipes but small tips and tricks as well behind crafting a good dessert.
Probably the best ever. Detailed, clearly and carefully written, basics explained, the recipes are innovative, ingredients accurate and method as well. When I first bought that book I didnt know much about pastry and didn't really appreciate that. After a few years having read tons of books gave it a second chance and I was amazed on how professional it is. Recommended for professionals and serious pastry lovers
"We make dessert for people to eat and enjoy" this is so important, as someone who has most of his experience in the eating and enjoying side, a bad dessert, especially when something new and out of the ordinary can ruin the memory of the whole meal.
I think what you are doing is great. There are not to many videos out there that actually shows that becaming a Chef requires more than just reading and making recepie but also be discipline and love for learning and developing new stuff!... keep up with the great work!
Also some black outline or different color would help here as some of the text is lost on the frosted glass.
love the videos man. Started working in a professional kitchen a couple of months ago and its a blast! your videos have really helped me in getting adjusted to working (especially the physical list tip). Also, i noticed that on your kit site the link for the whetstone holder doesnt work :/. Congrats on your youtube growth as of late :)
I bought the flavor bible a few months ago, and it was by far the best decision for creative assurance I could have made. Though I love the book, it doesn't tell you the creative or the practical aspect of putting out great desserts, separate from the most fundamental element of the dish, the flavor. That's where knowing every element would be of so much value.
I'm not even a pastry chef, I work garde manger. Yet pastry still fascinates me enough to want to equip myself to handle more dessert making and plating.
Thank you for the amazing review on this book. It was the final thing that convinced me into buying this * v * / . I love hearing that it's not only stock recipes but small tips and tricks as well behind crafting a good dessert.
In short: let the ingredients to the talking. Dan Barber talked about this a bit in The Third Plate.
Justin Khanna Sure thing. I shoot you an email. The book sounds awesome though.