The one thing you must remember though is that this is a book for professionals and if you are someone who dabbles in the kitchen at home you may be better off looking for something else, especially seeing as this isnt the cheapest tome on the market and its real value is based upon the person who is producing in bulk and is versed in certain techniques. All the recipes are written in both imperial and metric measures and that is refreshing. This book really covers all the bases and there is nothing that compares in terms of giving a detailed overview of patisserie and the layout means that no matter where you go or whatever you do within the industry you can always rely on this.

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