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What Is The Best Baking Book Available?

I am looking for a real good baking book in preparation of a professional pastry course I want to follow. I'm already a chef, but I want to specialize in pastries.
Can anyone recommend me a real good book? It would be great if the book also explains the 'science' behind baking.
Thanks!

Have I got the book for you.....

I never wanted to do baking, and stuck to cooking... mostly because the baking seemed too regimented and not as creativity-inducing..
Boy, was I wrong. Once I "got" the science of what makes things what in baking, the lightbulb went on over my head!

What changed my mind? "Baking Illustrated" by the America's Test Kitchen people.
It explains WHAT they were trying to achieve in each of the baked goods, WHY they did the tests they did, and HOW each of the results came out.

and it is not just the basic "here's how ya make cookies and pie crust"... it covers everything from foccaccia to puff pastry

Some of the procedural stuff is amazing.... that book put me in a whole new direction.

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Categories: Best Baking
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19 February 2010 at 17:31 - Comments
CYNTHIA
Cesrani and Kinton do a complete cookery book which includes baking. This is used as the basis for City and Guilds catering exams .
For the best science behind baking see below
References :
http://www.bakingandbakingscience.com/Cakes.htm -
19 February 10 at 23:42
bellasera973
The Pie and Pastry Bible by Rose Levy Beranbaum
References :
20 February 10 at 00:21
Eagle Eye
Look for a French Patisserie book here is one
http://www.amazon.co.uk/Roux-Brothers-Patisserie-Albert/dp/0316905593
References :
20 February 10 at 01:10
teri
Have I got the book for you…..

I never wanted to do baking, and stuck to cooking… mostly because the baking seemed too regimented and not as creativity-inducing..
Boy, was I wrong. Once I "got" the science of what makes things what in baking, the lightbulb went on over my head!

What changed my mind? "Baking Illustrated" by the America’s Test Kitchen people.
It explains WHAT they were trying to achieve in each of the baked goods, WHY they did the tests they did, and HOW each of the results came out.

and it is not just the basic "here’s how ya make cookies and pie crust"… it covers everything from foccaccia to puff pastry

Some of the procedural stuff is amazing…. that book put me in a whole new direction.
References :
20 February 10 at 02:00
Liz
Professional Baking By Wayne Gisslen is what they use at some schools to teach the Pastry Chef course while CIA uses Baking and Pastry: Mastering the Art and Craft
References :
20 February 10 at 02:11