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November 15th, 2009 
admin This year for Christmas, I’m thinking about getting some baking books for my niece who is graduating from High School. She want’s to become a pastry chef, and I think the best way to start is to begin with a simple baking book.
So, what are some low cost baking books out there(cookies, cupcakes, etc.?)
As far as the basics go, I usually turn to the CIA books. "The Professional Pastry Chef" is a great resource.
http://www.amazon.com/gp/product/0471359254/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0471382574&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0A4DYC6Z096B1Q8A8JK8
other good CIA books
http://www.amazon.com/Frozen-Desserts-Culinary-Institute-America/dp/0470118660/ref=sr_1_2?ie=UTF8&s=books&qid=1258004459&sr=1-2
http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443/ref=sr_1_1?ie=UTF8&s=books&qid=1258004544&sr=1-1
http://www.amazon.com/Artisan-Breads-Culinary-Institute-America/dp/0470182601/ref=sr_1_11?ie=UTF8&s=books&qid=1258004544&sr=1-11
http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0764557343/ref=sr_1_1?ie=UTF8&s=books&qid=1258004625&sr=1-1
For inspiriation, Johnny Iuzzini’s book "Dessert FourPlay" is a great book for anyone interested in the industry.
http://www.amazon.com/Dessert-FourPlay-Quartets-Four-Star-Pastry/dp/0307351378/ref=sr_1_1?ie=UTF8&s=books&qid=1258004459&sr=1-1
Books like The Joy of Cooking, Betty Crocker, Paula Dean etc… have great recipes for home cooks, but don’t convey the theory, or basic fundamentals needed for someone looking to make it professionally.
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betty crocker books[ any of them——paula dean books—- or rachel ray
References :
http://www.amazon.com/gp/product/0471293202/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0471359262&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=17RFMDQGQM6WWW8840BG
References :
The New Basics and the Joy of Cooking are two books that any budding chef should have. They are not baking books, but rather include recipes in all areas of the kitchen and include information about the chemistry and history involved, as well as explanations of the differences between similar ingredients (cake flour v all purpose), issues with cooking in different climates and altitudes and utensils needed for all purposes.
No, they are not cheap. They are both big books. They are, however, packed with information and all the recipes have been carefully tested. I have made many recipes from both of these books, and they have never failed me.
References :
I worked in every cooking station in restaurant and catering kitchens over the course of 13 years, and used recipes from these books with great success.
I think any beginning cook should own JOY OF COOKING. it’s not just baking, but will teach her very valuable information that is important in any type of cooking.
References :
The Advanced Professional Pastry Chef. Avoid anything by a TV cook. An additional book that would be a must-have in any chef’s library would be Food Lover’s Companion.
References :
The King Arthur Flour company has a wonderful cookbook that has recipes for all types of baked goods.
References :
As far as the basics go, I usually turn to the CIA books. "The Professional Pastry Chef" is a great resource.
http://www.amazon.com/gp/product/0471359254/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0471382574&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0A4DYC6Z096B1Q8A8JK8
other good CIA books
http://www.amazon.com/Frozen-Desserts-Culinary-Institute-America/dp/0470118660/ref=sr_1_2?ie=UTF8&s=books&qid=1258004459&sr=1-2
http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443/ref=sr_1_1?ie=UTF8&s=books&qid=1258004544&sr=1-1
http://www.amazon.com/Artisan-Breads-Culinary-Institute-America/dp/0470182601/ref=sr_1_11?ie=UTF8&s=books&qid=1258004544&sr=1-11
http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0764557343/ref=sr_1_1?ie=UTF8&s=books&qid=1258004625&sr=1-1
For inspiriation, Johnny Iuzzini’s book "Dessert FourPlay" is a great book for anyone interested in the industry.
http://www.amazon.com/Dessert-FourPlay-Quartets-Four-Star-Pastry/dp/0307351378/ref=sr_1_1?ie=UTF8&s=books&qid=1258004459&sr=1-1
Books like The Joy of Cooking, Betty Crocker, Paula Dean etc… have great recipes for home cooks, but don’t convey the theory, or basic fundamentals needed for someone looking to make it professionally.
References :
Sous Chef, and occasional Pastry Chef fill-in at a top rated restaurant.