2 of 2 people found the following review helpful
Pastry made simple,
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This review is from: The Fundamental Techniques of Classic Pastry Arts (Hardcover)
Excellent book which demonstrates techniques and provides useful tips at every section. Photography is very clear, which eliminates error. Superb step-by-step clear instructions. Conversion chart showing conversion from cup/grams to weight in ounces very useful. Informative reference section. Theory was essential to understand flours/leavening/sugars etc. I would say this is an indispensable chefs reference.