VERYGOOD, 06 Oct 2006
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional., 16 Sep 2003
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

VERYGOOD, 06 Oct 2006
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional., 16 Sep 2003
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

Definatley Worth It, 30 Jan 2008
For anyone interested in baking of any sort, this book really is worth getting. 'The Crabapple Bakery Cupcake Cookbook' features recipies taken from the authors bakery. Although it is an Australian book, this really doesn't seem to make a difference and significant substitutes don't seem necessary.
Often, in books like this, I either buy it for the pictures and inspiration, or for the recipies- this is unique because it serves both purposes. And I would be as happy flicking through it with a cup of tea as I would be baking one of the recipies.
The Recipies themselves are pretty simple and no 'specialist' equipment is required to create a pretty lovely looking (and tasting-which is just as important!) cupcake.
Different fillings and frostings are in a chapter of their own at the back which is great idea for creating your own versions.
So- there you are- happy cupcaking!

VERYGOOD, 06 Oct 2006
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional., 16 Sep 2003
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

Definatley Worth It, 30 Jan 2008
For anyone interested in baking of any sort, this book really is worth getting. 'The Crabapple Bakery Cupcake Cookbook' features recipies taken from the authors bakery. Although it is an Australian book, this really doesn't seem to make a difference and significant substitutes don't seem necessary.
Often, in books like this, I either buy it for the pictures and inspiration, or for the recipies- this is unique because it serves both purposes. And I would be as happy flicking through it with a cup of tea as I would be baking one of the recipies.
The Recipies themselves are pretty simple and no 'specialist' equipment is required to create a pretty lovely looking (and tasting-which is just as important!) cupcake.
Different fillings and frostings are in a chapter of their own at the back which is great idea for creating your own versions.
So- there you are- happy cupcaking!

good housekeeping great baking, 12 Jun 2004
Do not be put off by the american weights and measures in this fantastic baking book! Just buy a set of cups (1/4 up to 1 cup measures, under £5 at John Lewis), remember that a stick of butter is 4oz/113grams, and you're away! This book not only delivers inspiring and easy to follow recipes but also gives calorie and fat contents for each recipe as well as ideas for varying each recipe to suit all tastes. Grandmother's oatmeal-raisin cookies are particularly delicious as is the marmalade cake. With 600 recipes to choose from this book is essential for any baking fanatic.

VERYGOOD, 06 Oct 2006
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional., 16 Sep 2003
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

Definatley Worth It, 30 Jan 2008
For anyone interested in baking of any sort, this book really is worth getting. 'The Crabapple Bakery Cupcake Cookbook' features recipies taken from the authors bakery. Although it is an Australian book, this really doesn't seem to make a difference and significant substitutes don't seem necessary.
Often, in books like this, I either buy it for the pictures and inspiration, or for the recipies- this is unique because it serves both purposes. And I would be as happy flicking through it with a cup of tea as I would be baking one of the recipies.
The Recipies themselves are pretty simple and no 'specialist' equipment is required to create a pretty lovely looking (and tasting-which is just as important!) cupcake.
Different fillings and frostings are in a chapter of their own at the back which is great idea for creating your own versions.
So- there you are- happy cupcaking!

good housekeeping great baking, 12 Jun 2004
Do not be put off by the american weights and measures in this fantastic baking book! Just buy a set of cups (1/4 up to 1 cup measures, under £5 at John Lewis), remember that a stick of butter is 4oz/113grams, and you're away! This book not only delivers inspiring and easy to follow recipes but also gives calorie and fat contents for each recipe as well as ideas for varying each recipe to suit all tastes. Grandmother's oatmeal-raisin cookies are particularly delicious as is the marmalade cake. With 600 recipes to choose from this book is essential for any baking fanatic.

The only book you will ever need, 15 Dec 2002
If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.

a very important book, 15 Jan 2001
This book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only.

VERYGOOD, 06 Oct 2006
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional., 16 Sep 2003
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

Definatley Worth It, 30 Jan 2008
For anyone interested in baking of any sort, this book really is worth getting. 'The Crabapple Bakery Cupcake Cookbook' features recipies taken from the authors bakery. Although it is an Australian book, this really doesn't seem to make a difference and significant substitutes don't seem necessary.
Often, in books like this, I either buy it for the pictures and inspiration, or for the recipies- this is unique because it serves both purposes. And I would be as happy flicking through it with a cup of tea as I would be baking one of the recipies.
The Recipies themselves are pretty simple and no 'specialist' equipment is required to create a pretty lovely looking (and tasting-which is just as important!) cupcake.
Different fillings and frostings are in a chapter of their own at the back which is great idea for creating your own versions.
So- there you are- happy cupcaking!

good housekeeping great baking, 12 Jun 2004
Do not be put off by the american weights and measures in this fantastic baking book! Just buy a set of cups (1/4 up to 1 cup measures, under £5 at John Lewis), remember that a stick of butter is 4oz/113grams, and you're away! This book not only delivers inspiring and easy to follow recipes but also gives calorie and fat contents for each recipe as well as ideas for varying each recipe to suit all tastes. Grandmother's oatmeal-raisin cookies are particularly delicious as is the marmalade cake. With 600 recipes to choose from this book is essential for any baking fanatic.

The only book you will ever need, 15 Dec 2002
If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.

a very important book, 15 Jan 2001
This book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only.

THE BEST PASTRY BOOK EVER, 18 Mar 2007
WHAT A GREAT BOOK WRITTEN BY A MASTER A MUST FOR ANY CHEF ESPECIALY IF YOU ARE NOT A TRAINED PASTRY CHEF.SUPERBLY WRITTEN AND WONDERFUL PHOTOGRAPHY I LOVE THIS BOOK ALL OF THE RECIPES I HAVE TRIED ARE EXCELLENT NOT THE NORM WITH SO MANY CHEFS BOOKS.I THOROUGHLY RECOMMEND THIS BOOK I CANT WAIT TO TRY ANOTHER RECIPE OUT THANK YOU SO MUCH ALAIN DUCASSE!

VERYGOOD, 06 Oct 2006
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional., 16 Sep 2003
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

Definatley Worth It, 30 Jan 2008
For anyone interested in baking of any sort, this book really is worth getting. 'The Crabapple Bakery Cupcake Cookbook' features recipies taken from the authors bakery. Although it is an Australian book, this really doesn't seem to make a difference and significant substitutes don't seem necessary.
Often, in books like this, I either buy it for the pictures and inspiration, or for the recipies- this is unique because it serves both purposes. And I would be as happy flicking through it with a cup of tea as I would be baking one of the recipies.
The Recipies themselves are pretty simple and no 'specialist' equipment is required to create a pretty lovely looking (and tasting-which is just as important!) cupcake.
Different fillings and frostings are in a chapter of their own at the back which is great idea for creating your own versions.
So- there you are- happy cupcaking!

good housekeeping great baking, 12 Jun 2004
Do not be put off by the american weights and measures in this fantastic baking book! Just buy a set of cups (1/4 up to 1 cup measures, under £5 at John Lewis), remember that a stick of butter is 4oz/113grams, and you're away! This book not only delivers inspiring and easy to follow recipes but also gives calorie and fat contents for each recipe as well as ideas for varying each recipe to suit all tastes. Grandmother's oatmeal-raisin cookies are particularly delicious as is the marmalade cake. With 600 recipes to choose from this book is essential for any baking fanatic.

The only book you will ever need, 15 Dec 2002
If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.

a very important book, 15 Jan 2001
This book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only.

THE BEST PASTRY BOOK EVER, 18 Mar 2007
WHAT A GREAT BOOK WRITTEN BY A MASTER A MUST FOR ANY CHEF ESPECIALY IF YOU ARE NOT A TRAINED PASTRY CHEF.SUPERBLY WRITTEN AND WONDERFUL PHOTOGRAPHY I LOVE THIS BOOK ALL OF THE RECIPES I HAVE TRIED ARE EXCELLENT NOT THE NORM WITH SO MANY CHEFS BOOKS.I THOROUGHLY RECOMMEND THIS BOOK I CANT WAIT TO TRY ANOTHER RECIPE OUT THANK YOU SO MUCH ALAIN DUCASSE!

W. Jackson, 19 Jan 2008
This is a proper Chefy book for experienced pastry chefs. If you fall in that category then I fully recommend this book, it's great, full to top tips and ideas on modifying and changing dishes. If your not a jobbing pastry chef at the top end of your game this is a teckie book and probably not for you. It has some fantastic photos and complex diagrams but personally I would have preferred a few more.

Very informative, not very visual, 25 Aug 2006
This book is massive and well worth the money, there's loads of fab recipes to create some spectacular and complicated desserts. There are also loads of explanations and chef's tips. Unfortunately I was really dissapointed at the lack of photos and diagrams...some of the desserts are so complicated it's difficult to visualise them without some help. I'd reproduce this book with some more step by step diagrams. Also, the (few)photos that are in the book are all clumped together and miles away from the corresponding recipe, I'd like to see the recipe's and photos together. I understand that the photographic paper is thicker and there are so many pages in this book it would be a foot thick if it was all printed on glossy paper - but surely these flimsy pages will tear so easily? I'd sooner have paid a bit more or had the book split into 2 volumes.

Mone the less, this is a very exciting book and I still love it.

VERYGOOD, 06 Oct 2006
I own this book, and I have to say that this is the best. The puff pastry recipe is remarkable, and many of the recipes turn out well. If you want to have professional recipes, this is the one.

An excellent reference work for the professional., 16 Sep 2003
This book is worth its considerable weight in vanilla pods.

Pitched squarely at the catering professional, but written in an accessible style that makes it equally useful for the serious (and motivated) amateur, The Professional Pastry Chef is a comprehensive reference work that will enable you to get the best out of your existing skills and will lead you to acquire new ones.

I bought this book because I'm a professional chef; I also have a love of good food writing, and this book has elements that appeal to both parts of me.

Professional cooking is all about reaching a certain standard of competency - when that standard has been reached, then most instructions in print will be understandable and useful. This book keeps that threshold low without being patronising or losing its usefulness to the professional, and is definitely of use to the amateur as well as we galley-rats.

Definatley Worth It, 30 Jan 2008
For anyone interested in baking of any sort, this book really is worth getting. 'The Crabapple Bakery Cupcake Cookbook' features recipies taken from the authors bakery. Although it is an Australian book, this really doesn't seem to make a difference and significant substitutes don't seem necessary.
Often, in books like this, I either buy it for the pictures and inspiration, or for the recipies- this is unique because it serves both purposes. And I would be as happy flicking through it with a cup of tea as I would be baking one of the recipies.
The Recipies themselves are pretty simple and no 'specialist' equipment is required to create a pretty lovely looking (and tasting-which is just as important!) cupcake.
Different fillings and frostings are in a chapter of their own at the back which is great idea for creating your own versions.
So- there you are- happy cupcaking!

good housekeeping great baking, 12 Jun 2004
Do not be put off by the american weights and measures in this fantastic baking book! Just buy a set of cups (1/4 up to 1 cup measures, under £5 at John Lewis), remember that a stick of butter is 4oz/113grams, and you're away! This book not only delivers inspiring and easy to follow recipes but also gives calorie and fat contents for each recipe as well as ideas for varying each recipe to suit all tastes. Grandmother's oatmeal-raisin cookies are particularly delicious as is the marmalade cake. With 600 recipes to choose from this book is essential for any baking fanatic.

The only book you will ever need, 15 Dec 2002
If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here and is presented superbly. You get the recipe, the yield and a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials and the pros and cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once and then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques.
The last thing I would like to point out is that all the recipes are written in both imperial and metric measures and that is refreshing as I have found a lot of good books with recipes in ounces or, even worse, cups.
This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.

a very important book, 15 Jan 2001
This book covers Fermented goods, Confectionary, Pastry,Hot and Cold sweets, Cake decorating and Decorative items.I used it when studying at college and still use it today.Patisserie is a technology (some say it's an art) and therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes and a wide range of equipment is needed. Suitable for professionals,students and the very keen cook only.

THE BEST PASTRY BOOK EVER, 18 Mar 2007
WHAT A GREAT BOOK WRITTEN BY A MASTER A MUST FOR ANY CHEF ESPECIALY IF YOU ARE NOT A TRAINED PASTRY CHEF.SUPERBLY WRITTEN AND WONDERFUL PHOTOGRAPHY I LOVE THIS BOOK ALL OF THE RECIPES I HAVE TRIED ARE EXCELLENT NOT THE NORM WITH SO MANY CHEFS BOOKS.I THOROUGHLY RECOMMEND THIS BOOK I CANT WAIT TO TRY ANOTHER RECIPE OUT THANK YOU SO MUCH ALAIN DUCASSE!

W. Jackson, 19 Jan 2008
This is a proper Chefy book for experienced pastry chefs. If you fall in that category then I fully recommend this book, it's great, full to top tips and ideas on modifying and changing dishes. If your not a jobbing pastry chef at the top end of your game this is a teckie book and probably not for you. It has some fantastic photos and complex diagrams but personally I would have preferred a few more.

Very informative, not very visual, 25 Aug 2006
This book is massive and well worth the money, there's loads of fab recipes to create some spectacular and complicated desserts. There are also loads of explanations and chef's tips. Unfortunately I was really dissapointed at the lack of photos and diagrams...some of the desserts are so complicated it's difficult to visualise them without some help. I'd reproduce this book with some more step by step diagrams. Also, the (few)photos that are in the book are all clumped together and miles away from the corresponding recipe, I'd like to see the recipe's and photos together. I understand that the photographic paper is thicker and there are so many pages in this book it would be a foot thick if it was all printed on glossy paper - but surely these flimsy pages will tear so easily? I'd sooner have paid a bit more or had the book split into 2 volumes.

Mone the less, this is a very exciting book and I still love it.

yummy but....., 30 Aug 2007
where are the savoury recipes??? And why are 97% of the recipes American?? Thankfully there is a glossary at the back to translate the Americanisms. The book is small and nostalgic looking enforced by the aged pages and quaint drawings. Some of the recipes could be written in a clearer form e.g. if you require butter in both the pastry and the filling then list it in both sets of ingredients lists not just under the pastry list. The Pear and Almond tart worked well if a little too sweet.