lepatissier

I got a chance to see it at a "pre" publish viewing, and thought that it was pretty good compared to the things explained in my school textbook "Professional Baking" by Wayne Gisslen. As much as a like "Professional Baking," I liked to format of the recipes in the CIA book and the CIA book goes more into depth in certain areas . . such as sugar and chocolate work. (some of the recipes in Gisslen arent very good either)

Hey, thank you all for such the intersting dialogue, learned alot from those short posts . . .thanks again!

Thanks Nwells!

Im trying to find coverture chocolate on the West Coast (OR, WA, CA) or somewhere online. Can anyone help me? Thanks!