Most helpful critical review
16 of 18 people found the following review helpful
on October 9, 2002
This book proves that just because you're a good pastry chef, doesn't mean you should write about pastry chefs! The writing is so boring that it reads like a term paper written by someone who couldn't care less. The information on the history of pastry is at times inaccurate (which wouldn't be such a big deal but they should have fact checkers, right?) and even a photo at the beginning of the book was mislabeled, in a way that showed the person thought no one would be able to tell. Other captions should have been left out such as "Pineapple" underneath a photograph of a pineapple. On the other hand, I always love to hear what chefs have to say, and this is no exception. It's filled with recipes, there is a useful table of interesting flavor combinations and lots of good statements from pastry chefs, though much of it is the average deal -- about how important the quality of your ingredients are and whether to make a tower of food or to keep presentation simple -- so, while I personally enjoy this kind of thing, I recommend it with reservations.