"I think that the strength of the authors' technical knowledge really is evident here." - Christopher S Harris, Pastry Chef/Instructor, South Seattle Community College, Seattle, Washington
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I bought this book for culinary school at Phoenix College; advanced breads and breakfast pastry. I love it, and I still own it, and maybe always will. Read morePublished 2 months ago by Jason Charboneau
It is a bit complicated, especially in bread baking, I wish they had the test formulae in gm rather than OZ..Published 3 months ago by Amazon Customer
Well, I have studied with the author at SFBI, and this has been my baking "bible". It is an absolute great book for serious or professional bakers. Read morePublished 5 months ago by Emily L
Love this book. Well laid out, through, great step by step, and very helpful!!Published 6 months ago by Coleen K
Just to note, I have only had the book for two days.
I wish I had this book earlier in my pastry career. Read more