Le Cordon Bleu Confectionery School

This is a nice book, but it will depend on what you're looking for. I already have the books by Peter Greweling and Ewald Notter and also the Pastillage book. This book doesn't really add to what those books cover. There are 90 recipes from around the world. Each recipe has a nice quality picture of the finished product along with pictures of the steps involved. The recipes are laid out in an easy to read manner along with instructions for preparation.f you want something that is easy to flip through for ideas and recipes it is a good choice. I think the instructions are sufficient to get good results. I was looking for something more comprehensive so it didn't work for me. Not everyone wants or needs a heavy tome.