From Library Journal
Malgieri is not only a talented pastry chef but also a born teacher: he has put together a pastry handbook that cooks will come to rely on, with its painstaking attention to detail, intelligent discussions of ingredients and techniques, and clearly written instructions. His array of desserts ranges from simple to elaborate and includes both the repertoire of French classics and brand-new creations. More comprehensive than Jean-Yves Duperret's La Nouvelle Patisserie ( LJ 11/15/88) and less intimidating than professional pastry handbooks, this is highly recommended.
Copyright 1989 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.