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Title: Better books out there
Review: My main qualm with this book is the same as another reviewer's. I find it unacceptable that there are only volume measurements in this text. These days digital kitchen scales are very easy to come by. Weighing ingredients like flour instead of shoveling them into a measuring cup is yields far more consistent and reliable results. There is no reason why the home cook cannot at least be given the option of measuring the ingredients by weight instead of volume.This book is fine as a collection of recipes (although a few could have benefited from further testing), but if you are interested in really learning baking techniques, there are better books out there (Jeffrey Hammelman's new book on bread, Pie and Pastry Bible....).
