Customer Reviews
The only book you will ever need - By: Wicker-king, 15 Dec 2002 
If you're a professional, a student or an experienced amateur then this will be your bible.
Everything is covered here & is presented superbly. You get the recipe, the yield & a nice little picture showing what its supposed to look like. What more could you want?
Another great addition is the run down of all your raw materials & the pros & cons of each (which earns you many brownie points as a student). There is also a lot of stuff about various tools of the trade but as most of us know, you buy said gizmo, use it once & then it finds its niche on a shelf somewhere.
The one thing you must remember though is that this is a book for professionals & if you are someone who dabblesin the kitchen at home you may be better off looking for something else, especially seeing as this isn't the cheapest tome on the market & its real value is based upon the person who is producingin bulk & is versedin certain techniques.
The last thing I would like to point out is that all the recipes are writtenin both imperial & metric measures & that is refreshing as I have found a lot of good books with recipesin ounces or, even worse, cups.
This book really covers all the bases & there is nothing that comparesin terms of giving a detailed overview of patisserie & the layout means that no matter where you go or whatever you do within the industry you can always rely on this.
a very important book - By: , 15 Jan 2001 This book covers Fermented goods, Confectionary, Pastry,Hot & Cold sweets, Cake decorating & Decorative items.I used it when studying at college & still use it today.Patisserie is a technology (some say it's an art) & therefor non professionals may find it a little confusing depending on thier basic knowlege of the trade already.You will need a lot of skill to practically carry out some of these recipes & a wide range of equipment is needed. Suitable for professionals,students & the very keen cook only.
