Pros: Clear instruction, wide variety of techniques, small batches
Cons: Small batches, no tips/tricks of the trade
We use this book for all 6 quarters of the Pastry and Baking program at my school. This book covers the basics from how to use a balance scale and measure out your ingredients all the way to sugar work and fine plating. All the instructions are clear and easy to follow and include in-depth information on each topic to help you create successful products.