LDR wrote

>Why assume professionals set the gold standard? While the truly great
>professional bakeries/bakers leave me in awe, I can beat eight out of
>ten of the ones left over, and I think most serious amateurs can easily
>say the same. Most of the reasons that make a successful bakery has
>nothing to do with baking, and everything to do with business. So much
>for the "scorn of professional bakers," although I would like to know
>the source of Roy Basan's information. Like me, he's entitled to his
>opinion, but it should be expressed as one.

Its just I don't like her writings as I think I can do it simpler
than what she is doing besides you missed the fact that I am also a
food professional- where I am adept with the craft and the technical
side of baking.

I have been evaluating a lot of bakery related books and most of them
are not to my liking..and that includes Biranbaums crappy stuff..!
Look in comparison I am not a fan of Jeffrey Hamelman but his writings
reflect the competence in his craft! I can't say the same to
Rose.....

If you have a problem with that then try to LIVE WITH IT!


I tell you a lot of my former colleagues in my field did find her books
not worth reading...!
In fact
A few of her books given free as a birthday gift to one of my friends
were immediately sold to second hand bookstore as she has no use for
it.!
She has been doing bakery research in cakes and pastries for decades
also and she finds Biranbaums books laughable ...!

She says that the way she understand baking from the point of food
science and of chemistry is far simpler than what Rose try to apply to
her recipes!

She scoffed at her works and told me that only people who hero worship
her ( Ms Biranbaum)would love to read it and much more use it!
She added ....
The shortest distance between two points is a straight line then why
would rose make it crooked..<G>?

>About excellence: You have to be a little crazy to be in Ms. Biranbaum's
>league. If you want a quick and dirty recipe that would be better than
>acceptable at any potluck dinner, picknic, etc., then God knows you can
>fine enough recipes to sink out of sight in, from the community
>organization Xerox published to the huge ocean of mediocrity
>"professionally" published.

Biranbaums league,,,! Fussy people who can't find the essence of
things from the clutter does not have a good following....IMO

>Why in a group of amateur bakers--amateur meaning, to love--is there
>such disdain for authors like Ms. Biranbaum. I just don't understand it;

First I am not a amateur...in this field...I have more than three
decades of food processing experience, an a lot devoted to R&D..
formulation chemistry., ingredient interaction applied to bakery and
confecionery products.

>when you bump into one of her books does someone hold a gun to your head
>making you read it?

Nope...its my free will.....I just don't find her a worthy recipe
book writer ......