Hey Pan you are not being negative you are stating an opinion nothing wrong with that at all. I have both books. Unfortunately I do not have that large of a library when it comes to Pastry. I use them mainly for reference most of the time. And I agree with you on "foolproof" issues a lot can and will go wrong and most of the time at the worst possible moment. I just purchased Harold Mcgees book today and the chapter on Sugar Chocolate and Confectionary I believe will teach this rookie a little bit more about how and why I am doing something the way I am doing it. Of course you and CH have helped me a lot. Oh, by the way Pan, you and CH haven't bailed on me have you? Just wondering, seeing some sugar questions and you and CH haven't jumped in yet.