Review
"Flo Braker's dedication and her attention to detail make this book a must for anyone seriously interested in baking." -- Jacques Pépin
Book Description
First published in 1985 this classic cookbook is considered required reading for bakers. Repackaged in hardcover format with redesigned interior and updated text, there are 170 recipes and 24 colour photographs that are organized in two sections: "Understanding Cake Making" and "Understanding Pastry Making." Basic recipes expand into more complicated treats so that Butter Cake becomes Lemon Parfait Cake and Puff Pastry becomes Chocolate Eclairs. Clearly written, this textbook is an invaluable resource for beginning and experienced bakers. "Flo Braker's dedication and her attention to detail make this book a must for anyone seriously interested in baking." -Jacques Pepin
About the Author
Flo Braker writes for the San Francisco Chronicle and has been featured in Bon Appetit, Chocolatier and Better Homes and Gardens.
