by Richard Bertinet
3 of 27 people found the following review helpful
So you are there cooking and constantly need to turn the pages of the book because even if you are at page 57 you need to follow the steps on page 22-23. Thank you so much.
You are reading a recipe and have no idea of how the thing works, you just have to read the whole book, learn it and then maybe you can follow a recipe. Forget it. Also, the bread is not THAT nice at the end.
Also: if you are not a pro this book is fairly useless. I suggest instead Bread from Linda Collister. Now THAT is a book that you can use in the kitchen (for dummies and pros).
To Mr Bertined: less Paris and more Italy. French only have baguettes, after all.