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Customer Review

on June 19, 1999
We own a long shelf of baking books, both for bread and pastry, but there is no book in these areas that we rely on more than this one. The recipes are marvelously clear and precise without being pretentious (as in, say, Nancy Silverton's book that could scare anyone out of the kitchen.) When I scout all of my cookbooks for a certain pastry recipe, it is ultimately Malgieri that serves as the bottom line, the one I compare the others to. This would be one of my half dozen basic cookbooks.
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