Was at Half Price Books last night and ran into this book. I thought it was cool because it was text book, and the recipes are given in metric and by weight.
So I impulse bought it for $30. Minus my wife’s 10% discount because she’s a teacher.
Haven’t used or read it much, but when I was looking for an icing recipe last night I went there. They had a simple butter cream but it made 6 lbs, which was a little more than I wanted.
I’m considering just starting at the beginning and working my way through the book. The first thing you cook – in chapter 4 or 5 – is stock and soup.