Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pink Pastry Book-Pastry In Europe 2009

Recommended Posts

While the Escali is $30, here in the expensive UK, the supermarket target price for a digital scale is £10 (say $15 or $16).

What sort of publishing genius would think that there would be a steady demand for a book at $50 (each year) from people who had not already invested a tiny fraction of that for professionally essential equipment?

While you are at it, are you planning to re-write the recipes so that they ONLY use items that can be expected to be available in every US supermarket?

"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

Link to post
Share on other sites

Escali scale link

that works this time.

RE: Book markets: I don't think the publisher should care if they have scales.

Over here where we have Art Culinaire at 59 bucks for 4 slim issues, bound like a book, an awesome series, and plenty of people buy it


Link to post
Share on other sites
Dan - my guess is about 40% recipes to 60% articles.  That's an interesting question because the articles will only get read once, but it is an annual book, so maybe that's okay.

And the recipes are mostly in metric.  I have only run into a couple of ingredients that I couldn't source, but it depends on your determination and access.  That shouldn't be a barrier however to buying the book if you're inclined.

Thanks for the insight. I guess my other big question would be if the recipes included are current fads, or if they will hold long term value. Whats the point in spending $100+ on a book that will not be useful in a few years?

And yes, skip the cups and spoons. Your audience for this book will not be happy with it.


"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to post
Share on other sites
I guess my other big question would be if the recipes included are current fads, or if they will hold long term value. Whats the point in spending $100+ on a book that will not be useful in a few years?

Any recipe has long term value if it's something you like. Fads really only apply if you're going to be using the recipes exclusively in a sales situation. Besides, in a few years you can do the current fads and be retro-cool. :biggrin:

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
  • Similar Content

    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
    • By mixmaster b
      I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
      My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
      Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
      I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...