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"A MUST-HAVE BOOK for everyone's culinary library. Congratulations and thank you to The Culinary Institute of America for creating the ultimate baking and pastry reference."
— EMILY LUCHETTI
Executive Pastry Chef, Farallon Restaurant

"PASTRY CHEFS FINALLY HAVE the complete resource they need to achieve excellence in pastry and baking. I am inspired by this artistic work and believe every pastry chef and enthusiast will be as well."
— EWALD NOTTER
Notter School of Pastry Arts

"EVERY PASTRY CHEF HAS A REFERENCE BOOK he would save first in a fire. This is mine. All the fundamentals are here, but it is not a generic reprint of the past. There is a chef's secret twist in every recipe."
— BILL YOSSES
Pastry Chef, Citarella Restaurant

"The serious baker and confectioner will find an almost inexhaustible source of recipes. Well-thought-out explanations make it possible not only to achieve great results, but to learn in the process as well."
— ROBERT STEINBERG