Pastry Chef, Consultant, Writer, Creative Director at ICE, NYC
Perhaps more than any other, I have used this practical and easy to digest reference for years. Figoni breaks down the basic science of pastry and baking techniques to better understand classic preparations along with the composition and function of the ingredients that go into them. This book is highly recommended for all pastry cooks and students.
Co-owner of ScandiKitchen
I don't know how anyone learns to bake without this book.