Customer Reviews for

The Fundamental Techniques of Classic Pastry Arts

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  • Anonymous

    Posted May 5, 2010

    Gorgeous Book - But a Few Problems

    This book is beautiful! What drew me to it initially was the front cover. I'm not a chef, but I love to bake sophisticated looking desserts and this appeared to be an interesting, challenging, rewarding book that would put my skills to the test. I was able to save some money by ordering it online through Barnes and Noble, and the delivery was quick. Upon arrival, I immediately sat down to page through it and to try to decide what to make first. Unfortunately, the very first recipe I picked had a mistake in it! It was missing the flour amount for a cake. The second recipe had pictures to show the process of putting a dessert together, but the pictures were out of order. I immediately sent an email to the publisher and received a very fast response. They indicated that they were aware of some mistakes in the book and were in the process of correcting them and reprinting the book. They offered to email me updated versions of the pages I found mistakes on, and followed through with that offer. I have since found two more mistakes and will see if corrected versions of those pages exist as well. Have I given up on this book? Not on your life! The desserts I've made so far have had rave reviews. While it's not for every cook, those who like to put time and effort into their baking will enjoy it immensely.

    5 out of 5 people found this review helpful.

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  • Anonymous

    Posted February 23, 2011

    Mistakes in recipes - would not recommend

    I purchased this book, knowing there were mistakes in at least 3 recipes, on the assumption the publisher would provide the corrections by email. I have emailed them three times since January and have had no response. I would therefore not recommend this book; what a disappointment.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 3, 2010

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  • Anonymous

    Posted December 16, 2010

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  • Anonymous

    Posted November 22, 2011

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