2000-12-04 A book no fan of baking and desserts should be without!

A newly revised version of the 2nd edition of Professional Baking with an excellent input from famous culinary institute - Le Cordon Bleu. A far cry from the 2nd edition which was dated and very American - this new 3rd edition provides detailed information with excellent photography. Lots of information allowing one to experience European continental pâtisserie and bakery. Teaches one to make favourite items such as croissants and danish alongwith detailed information and recipes to make breadmaking fun! Definitely worth it!