Le ABand P est arrivee
After many, many weeks of waiting it hit my doorstep yesterday.
I am engaged in other baking projects right now, but I had to take a look.
What already excites me: The vienoisserie section, that all recipes are in baker's percents, the sugar work, and the section on how to analyse a complex formula.
OK, there may be mistakes or things that are not to everyone's liking, but I am so anxious to get my other baking done and sit with this book that I can hardly stand it.