Previously Published Book
Food
Cookbook
What really goes through the minds of pastry chefs? Are they like kitchen chefs? Are they of the same temperament? Do they get the same recognition?
Highly experienced pastry chef Duncan Campbell invites you to climb inside the minds of these overly sweetened, sugar-saturated professionals with his sometimes witty and whimsical verses.
Every kitchen and pastry chef will want a copy of this slim volume but you don't need to be part of the industry to enjoy these marvellous little poems. Do yourself a favour: keep a copy of this anthology by your bed and read the verses again and again.