9 of 10 people found the following review helpful
Adequate but not wonderful,
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This review is from: The Fundamental Techniques of Classic Pastry Arts (Hardcover)
The key word in the title is "Fundemental". The book concentrates on traditional items and there is not a huge amount that is new or novel. The explanations are very good and thank goodness the recipes seem to be fully metricated.
Overall, I think I prefer Wayne Gisslen's Professional Baking.