Excellent Manual
I intend to open a Patisserie and Boulangerie Shop in South America. And this book is really useful as a Complete Manual.

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Fantastic recipes, science is lacking...
Fo better scientific understanding, see "Understanding Baking" by Joseph Amendola.

Current CIA baking instructors are in the process of replacing this book as it's not the best teaching instrument because the science is ignored and factually incorrect at places. All of this from a current student.

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A must for a Savory Kitchen
This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.

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excellent
any serious in learning about baking and pastry should own this book. The new edition is very well written and easy to identify the recipes and tips.

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The best book I found out
This is the best book I found out in baking and pastry. Real recipes, real results, and great results every time !!