I own this book for a month. I experienced a good amount of recipes and advice. Now I succeeded finest whites with sugar that are tight; my cakes are perfectly cooked; chocolate ganache, custard are childishly simple. I also had too inclined to remove almost all the sugar of my pastries (diabetic family) and my recipes do not work, now I know the minimum quantities to leave ... Small problem: we must tame the American and British ( cup butter ...). Fortunately a whole chapter "Cooking with the right measures" provides the right advice. Nevertheless live the metric system I specify in ink on revenue tested. Although the price is high for a book 224 pages, but on reflection, we must remunerate authors who have tested and experienced many basic recipes with always the concern of "why as we do?" "Why it does not work if you change the mold, the oven temperature, the amounts of fat or sugar?" So nothing to do with a simple compilation of recipes copied and pasted sold well. Conclusion: I recommend this book as well as Ricardo website where you will find lots of advice.
