"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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Great book for professional or amateur. Good print and. Photos. Good buy.Published 1 month ago by Dubba
To the customer who gave this 1 star:
It IS called "Advanced Bread and Pastry" for a reason. It is a book for professionals, not home kitchens.