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Title: give me a break
Review: I am a professional pastry chef and have bought the other two books put out by Chocolatier, which are useful, however this book while being good in the home is useless in the pro shop. Why? Simply because the measurements are again cups and teaspoons. A shop deals in weight. I do not have the time nor inclination to scale a cup of cocoa. I find it a very egocentric concept to ignore the fact that most of the world is metric.
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