Great to hear that you have settled all outstanding issues with the book and you are happy with Kitchen Arts and Letter’s customer service. I wish you all the best in getting the most out of your new book!

kitchen art & letter send me a new edition of the book.
it is the 5th edition (2008).
it has shining grey cover (short of like Alain Ducasse).
and, it’s smell new…

they refund that they promised have also been received last week.

in summary…
i’m glad to have bought those books from them.

they also mention that they’ve already arrange for my shipment of new copy of Au Coeur Des Saveur.

frankly, in my opinion, it is publisher fault, not theirs.
but, i’m glad dealing with them.
they take full responsibilities of their products.
in fact, i believe this is what every dealer/seller should do.

Thanks for your review. Your assessment of these books is spot on. Bau’s book is more technically oriented and is a valuable source of information if you want to understand the science behind French pastry making. Herme’s book, on the other hand, focuses on his creative genius during his early years when he played a pivotal role in redefining the French pastry scene into where it is now.

I am sure you will get maximum value from these books and it will serve as your reference points for many of your creations as you improve on your baking and pastry making skills.

Glad you have sorted out the issues with your books. Fortunately, I did not have any binding issues with my books (and I have used them a lot!).

Have fun with your new books and do share pictures of your creations when you have the time.

Cheers!

the books.
as you’ve mentioned before, it was a really good books.
i also notice the bad translation that they have.
some of the term they use in translation kinda weird for me, ie: gioconda cake for jaconde biscuit.

i had a quick looks on La Patisserie de Pierre Herme.
the style is sort of like what Allain Ducasse’s book.
always assume that you know what are you doing.
but, the recipe is all very good.
lots of entremet recipe, which is what i really need.
the creation is very interesting.
will work on that very soon.

Au Coeur Des Saveur, doesnt have recipe as much as La Patisserie de Pierre Herme.
but, it discuss lots of stuff.
i really like the chocolate, ganache, mousse’s technical info.
the chocolate mousse discussion is very interesting.
it discuss in detail about the characteristic of the ingredient, which is really important.
compared to La Patisserie de Pierre Herme, i think Frederic Bau’s recipe have more explanation in every step.
for me, the basic recipe in Au Coeur Des Saveur cover more than La Patisserie de Pierre Herme.

unfortunately the copy that kitchen art and letter send to me is defective.
both of them has problem with the binding (the glue doesnt hold the pages, hence the pages have been off from the hard cover for La Patisserie de Pierre Herme and in case of Au Coeur Des Saveur, the glue that hold the pages is breaking).
since these books are from the same publisher i keen to believe that this is a manufacturing default.
when contacted, kitchen art and letter are very helpful.
they’ve already promised to send me new copy, and they’ve said that they will make sure that it will be a good copy.
so, we’ll see…

other than that, i’m really glad to have bought these books.

I’m glad to have been a help to you and to know that you have made a final decision regarding your book purchase. I also give credit to Cedric for pitching in with his advice as well.

Do let us know what you think of the new books you have purchased once you’ve had a chance to read through them. I’m sure they will be an inspiration to you and undoubtedly will make you a better pastry enthusiast for years to come!

Cheers!

thanks for those information that’s you’ve been feeding me.
i’ve decided to order those books from kitchen art & letter.
based on my phone conversation to both kitchen art & letter and 25 degree Celsius personnel, i feel much more comfortable to deal with Kitchen Art & Letter.

thanks again for those information.