Top critical review
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A good reference but with significant limitations
on 5 February 2014
Allow me to start with a warning: This book is meant as a guide/textbook for professionals, not for people who occasionally want to bake bread or pastry so if that's your objective, do not waste your money. If you exclusively want to learn how to make bread, even on a professional level, there are imo also better alternatives (such as 'Bread' by Hamelman).
If you are an aspiring professional baker or VERY serious amateur then it is a good reference work with a lot of attention paid to techniques, lots of recipes and detailed descriptions as well as troubleshooting tips. I found it to be almost but not quite on par with Wayne Gisslen's 'Professional Baking'. In some respects it's better, such as for bread baking (a better process description, more attention to preferments and sourdough, shaping tips, more recipes and they go beyond the usual ones), in others it doesn't reach the level of the aforementioned tome, 'Professional baking' has a more hands-on approach..
The main point of contention I have with the work is the lack of metric measurements. They are there but only for professional quantities (22 kilo of dough, anyone?). For sure the baker's formulas are also given but nevertheless, this approach calls for laborious recalculation if you use the metric system.
Overall I like the work but if I had to pick one reference I'd recommend the Gisslen tome.