Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by mckayinutah

  1. Hi Jason!

    Long time no post...I don't know anything about the publication schedules of Pastry's Best or PAD, but I hope not to add insult to injury by pointing out this new publication:

    Pastry & Baking: North America

    I've been getting free copies of it via Bo Friberg, but not sure about subscriptions.

    It has been a long time since I've seen PAD and even longer since I've seen an issue of PAD that I've wanted to buy.  Let's see what happens...



    Thanks Alana,

    Yes, I haven't posted in some time ( although my sign- in is mckayinutah, I am now in Massachusetts )I haven't seen much on this site lately that I feel I can contribute to - but that is another story.

    Anyhow, I have seen the website for Pastry and Baking: North America. That may be my next subscription.

    PA&D appeals to me more because it has content that is more along the lines of what I do and what I want to do. I like Pastry's Best as well, althought the content

    listed on their website for the last issue has I believe a recipe that involves cuttlefish - something that doesn't really appeal to me. ( but I guess you sometimes have to take the bad along with the good in things )

    I wish I had the money and literary knowledge to do a pastry magazine- might be fun as well as rewarding. :biggrin:


  2. Hello all,

    As a professional pastry chef and avid reader of anything that will help me improve upon my skills, I anxiously long to see the newest issue of Pastry Art and Design in the magazine section of my favorite bookstore. ( I had a subscription years ago but found it less stressful to purchase it when I find it at the store ). I in fact make a mental note of when I see it so that I can start to look again in 2 months when the newest issue should appear - give or take few days.

    But I now have gone almost a month looking for the lastest issue, but no luck. It has been almost 3 months since the last one and I am kinda jonesing for it. Has anyone seen it?

    Now to add to my frustration I also am a fan of Pastry's Best magazine, which has only been in circulation for a few years I believe. Well, I was just on their website looking to subscribe since I know I can't find it at the local bookstore, only to find out they are presently not taking new subscriptions because they are looking for a new owner!

    So now I can't find Pastry Art and Design and can't get Pastry's Best through the mail! :blink:

    Hopefully this is just temporary!


  3. from what i can tell on chipsbooks, 'sweet cuisine' is a compilation-type book with lots of different pastry chefs participating.

    edited to add: at $58 from jbprince, i'd get it.  chipsbooks is selling it for $129.95

    I saw that. Wondering whether to get it sooner than later before JB Prince comes to their senses :blink:


  4. Hello all,

    Does anyone have , or seen the content of, the new Frederic Bau and friends book " Sweet Cuisine "? JB Prince has it for $58 and it looks like a good book, but I don't want to get it if I have to try to track down unusual ingredients.

    Also, anybody know of any other pastry books that are either out or coming out soon that look like they will be good?

    Thanks in advance,


  5. It sounds like it just contains the notes for the classes but I've gone and ordered myself a copy of the 2004 class. Looking forward to getting it  :biggrin: .

    Please keep us informed of what the CD contains ( that is, whether it is just the notes or contains anything else)

    Thank you,


  6. I just noticed that the World pastry forums that every longs to go to each year are being offered on CD.

    Does anyone have more info about them? Their website doesn't conatin much info, like length of time or whether or not they cover all or just some of the classes.

    Any help would be greatly appreciated.

    Thank you,


  7. Is the oven you are using conventional or convection?

    The reason I ask is creme brulees will not set in a convection oven if the creme brulee is baked in a water bath. No water bath is needed if your oven is convection.

    All my ovens are convection and freshly made creme brulee in 6 oz. ramekins take about 30 -35 minutes to become almost completely set.


    A creme brulee will set fine in a convection oven with a water bath...

    Well then that is news to me. I have tried 5 different recipes, all with water baths, and none of them set, even after 1 1/2 hours.

    I finally found a recipe that is specifically designed for a convection oven and it stated that a water bath is not needed.

    Also, why would you risk burning yourself with hot water when a non water bath produces the same results?


  8. Is the oven you are using conventional or convection?

    The reason I ask is creme brulees will not set in a convection oven if the creme brulee is baked in a water bath. No water bath is needed if your oven is convection.

    All my ovens are convection and freshly made creme brulee in 6 oz. ramekins take about 30 -35 minutes to become almost completely set.


  9. I must need some new glasses because the ones on dr.com look exactly like the ones on tomric :blink:


    You don't need glasses, because those are just like them. The only problem is that they're even more expensive than Pastry Chef Central, which is why I'm not going to buy from them.

    sorry, you made it sound like they were 2 different things , and that is why you are still looking, not because of price.


  10. mckayinutah,pardon me for being brief.  If i made more cakes I would refer to the herme book more.  I think the the torreblanca book is more rounded, covering ganache, ice cream, some bread, entrements etc.  HOWEVER, the balaguer book has a lot of theory and I refer to it often.  just my two cents.

    Thank you Xdrixn.

    I didn't realize who you were until I saw that you have a website and checked it out for myself. Very nice stuff.

    I appreciate your input on these books; it has been very helpful to me.


  11. Thanks xdrixn and Neil for your responses.

    I guess what I was getting at was answered by Neil, that Herme, Balaguer , and Bau's books are in the same category as Torreblanco, but that theirs are more

    " usable " for pastry chefs.

    That being said, if you could pick only one ( either Herme's, Bau's or Balaguer's books) which would it be , based on its content and, more importantly, based on the amount of usable content ( basically - which do you go to the most for ideas and recipes?)

    Thank you all again


    P.S. I should add, I am looking to improve upon my plated desserts, sugar and chocolate work, as well as entrement ideas, if that helps.

  12. While we are talking about this book, I have a question about a similar one.

    Does anybody have, or seen the content of, the Paco Torreblanco book? I had never even heard of him or his book until I got the fall catalog of JB prince where they do a very good job of highlighting it.

    I want to get it, or the book in which this thread is about, but spending $199.00 on a book ( to which my wife replied - Are you going to use it everyday? - if not I can't see spending that much on a book!) that is only going to sit on my bookshelf collecting dust, isn't practical to me.

    Worse comes to worse I can wait till the end of November till I go back to NY for Thanksgiving when I am going to try ( for the 2nd Time ) to get to JB Prince and/or Culinary Arts and Letters in the city ( Food poisoning dashed my plans last year )



  13. If you are looking for chocolate quills or cigarettes, AUI does carry them, from dark to white to marbled and even strawberry marbled.

    They also carry something called a choco roll, which seems to be a hollow chocolate something or other.

    Don't know if this helps any.


  14. I have just read that Emily Luchetti is coming out with a book called " A passion for ice cream " sometime this year ( don't know when though )

    She is pastry chef at Farallon in SF and came out with A Passion for Desserts a few years back. She is probably one of the most popular traditional Pastry chefs out there.


  15. Well since I started this thread, I might as well say I didn't think he would last.

    As per the new issue of Food Arts, Thad DuBois left the White House in March, less than 1 1/2 years into his tenure. ( Didn't think he would last 25 years like Roland Messnier )

    The magazine says he is going back to the Borgata in Atlantic City, which is interesting since Daniel Pino seems to have left there ( he was in a recently aired Food Network challenge ) and there was a spotlight on who I thought was the new EPC there in the last PA&D issue. ( I guess he left as well ).


  16. Thinking of putting a berry Baked Alaska on my new menu, so to make sure I am reading this correctly, I can make up an Italian meringue recipe, pipe it on, and freeze until I get an order, then just toss in the oven or blow torch?

    Also, does it have to be Italian meringue or can it be a straight meringue? I would think Italian would hold up better, but common meringue is so much easier.



  17. Could you list 2 or 3 of the books you would recommend for entrements?


    I had Herme, Bau and Bellouet/Perruchon's books in mind. I also collect all the recipes from the WPF issue of Pastry Art & Design. Petits Gateaux by Ecole Lenotre has many petite fours that are rather elaborate and would make full sized entrements. Michael Roux's Dessert book has alot of entrements also. ...........I could go on and on......and if you think about it many of our American pastry books do also but we label them tortes or cakes.

    Thank you Wendy.

    Another person that came to mind right now is Stanton Ho. I read that he recently left the Hilton in Las Vegas after 20 or so years, and I think a book about how he has had to adjust the way he did things over the years, and more importantly, how his teaching habits may or may not have changed with his employees ( I would think he has seen his share of people come and go in his bakeshop since he started there)


  • Create New...