Top critical review
5 people found this helpful
Nice ideas BUT
on 26 June 2014
I was really looking forward to this book as I thought, coming from a professional bakery, there'd be easy to do recipes.
Well, if you're in the USA I'm sure it's great but will all the claims that her stuff goes international, there has been no concideration given for international fans to use these recipes.
What on earth is a 'stick of butter' please???
'12 Tablespoons...' you've got to be kidding!!
Does she measure her recipes out like this to make her 2,500 brownies...a day?? I think not.
My sister is a Pastry Chef by trade and make cakes in bulk for wholesale to cafes so all of her recipes are in percentages, Metric or Imperial measurements and I'm sure Ms Helding does exactly the same when making her stock so why not give us weights for the ingredients too please??? Does she think we're all stupid maybe??
We shall use some of the ideas in a stock standard recipe which, by the way, is measured by weight and volume but otherwise, for us at least, it's not very useful. Sorry