I bought my book for Baking and Pastry I today, and also expected I’d have to purchase some sort of baking kit with pastry bags and tips. I must have spent a good five minutes pouring over the culinary section at the campus bookstore and could not find the book I needed – or thought I needed. None of the baking and pastry books matched my course number.
I walked to the register to ask for help. After they determined I was not an idiot through a series of questions, they followed me back to the shelves to help me look.
And there it was, plain as day, “Professional Cooking, 6th Edition.” I said out loud to the register lady, “Are you kidding?” The numbers matched, the instructor matched, but why on Earth would I need Professional Cooking for a baking and pastry class?
So then I started wondering: just what the heck are we going to be learning in this class? Is it both savory and sweet? Because I hadn’t really even thought of savory. Oh, and there is no pastry kit, according to register lady, that we have to purchase. She recommended I wait until the first day of class for a materials list. When I bought my knives a few weeks ago, a different register lady said there was a baking kit.
Yeah. I’m marching my Italian butt over to Williams Sonoma this weekend and stocking up on pastry tips and goodies (I haven’t found a supply store in town yet – until then, the best I have is Williams Sonoma on short notice needs)
I hate not being prepared – pet peeve, drives me crazy. I’ve had to resign myself to expect the unexpected.