Pros: clear & concise directions, high-quality pictures, good background info
Cons: not enough info on the "whys" of reactions between ingredients
I absolutely love this book and as a chef whose craft is not baking, it is more often than not my goto book for baking. It's always been said that although a baker can be a chef, a chef can't be a baker. Well, it's true and this book helps the chef to become a baker. It gives you the scientific background (a little) of the reactions of different ingredients commonly used in baking but could definitely give a little more. My edition is the third edition and now they are up to the fifth. I am going to check it out to see if I should get the newest edition. I will always keep this book by my side and highly recommend it to the novice but professional baker.