A pioneer of the new American pastry, Jim Dodge ran the sweet kitchen at San Francisco’s Stanford Court Hotel during the 1980s. While his work is firmly based on classic models, it takes some bold steps toward modernism. Long in demand. Our copy is Very Good with a Very Good dust jacket.
A Short Take
It is true that we have a good deal to say about many of the titles we offer—in some cases because we feel that a little background information or explanation is called for and in others because, well, we just like the books and feel like writing something about them.
There are, however, always a few that require next to no words because they are so well known. This is one of those books.