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This review is from: Miette Bakery Cookbook: Recipes from San Francisco's Most Charming Pastry Shop (Hardcover)
I was lucky to receive a recently printed book, so no inlay in this one. The recipes are thoroughly explained, and the baking results look very elegant. I was surprised to see that this American-based baker uses the (more European style) Swiss Meringue Buttercream, which is also my favourite frosting. So much better than the normally used mixed butter-sugar one. I'm really happy with my purchase. One small point: living in Holland I use gram and milliliter, it would have been extra easy if this was used as well in the recipes...