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I didn‘t like the recipes setup of the book. It has the main procedure of making the chiffon cake with any measurements of the ingredients. On each actual recipe page, there is no detail instruction on how to make the chiffon. As a result, I need to flip the book back and forth to get the full instruction, not convenient at all. In Canada, there is no castor sugar, and she didn‘t give an alternative on how to replace the ingredient. I am a little regretful of buying this cookbook. The only value to the book is that it contains a series of nice chiffon cake pictures.
I bought this book after discovering a love for making Asian chiffon cakes with fresh fruit and Pastry Pride frosting, and I wanted to branch out and make other chiffon cakes. The authors have very creative and cute ideas - quite inspiring! But keep in mind that it uses the metric system such as grams, so I decided to return the book because it would have been too inconvenient to convert the recipes. It still is a great book with helpful tips tho!