It does not say many basic things, it tries to say them simply for them to be made at home, but someone who does not know, for example, in the caramel cream, when someone has not made caramel before, does not know what is the right brown color that the caramel should have. It should mention degrees. Also, it does not write how many servings are in each recipe, you have to calculate it yourself.

Very interesting book that someone should read, one of the few in its category I would say where a professional or not should definitely have it in their library.

Excellent book, with rich illustrations, plenty of information and tips for both amateur and beginner pastry chefs. It covers all categories of sweets, from syrupy desserts to cakes and cereal bars.

Very nice book....with easy and nice recipes....I have had it for a week already and I have made 2 recipes and both turned out perfect.....

Experienced driver by an experienced teacher. It is affordable for every simple reader, even for the most beginner confectioner. Easy to understand and simply written without scientific terminology