There are two pastry textbooks I've been trying to decide between. One is Wayne Gisslen's "Professional Baking", and the other is Bo Friberg's "The Professional Pastry Chef". I cannot find any reviews anywhere which discuss which is preferable. From the reviews, it sounds as if the Gisslen tome is full of pretty pictures and recipes, but isn't so much about technique overall as actual assignments, whereas the Friberg book lacks the pictures, but is much more about how things are done. Can anybody verify this, or recommend from experience with them both?