Professional Cake Decorating

I have several books in my     collection- most of them pastry/baking books. I will say that this isn't a book for everyday use exactly. I consider this to be more of a professional learning resource. I have taken culinary courses, and I hold a certificate in Baking & Pastry, and I recently finished with my degree in Baking & Pastry. The courses that were offered at my school weren't focused on cake decorating, although I certainly wish that they were. I actually am going to pay a visit to my school and my past Pastry Chef instructor- and I'm bringing this book. It is definitely textbook quality, and it reads exactly like that. I think my Chef instructor will actually consider teaching a course, based on this textbook. Whether or not the school will fund it, is another matter! But that's a whole different topic.... Not all of the skills in this text are foreign to me of course. But I am so excited to get started with these lessons, as I intend to go through the text as if I were actually taking a class, with Toba Garrett. =) I have already used a few of the recipes for buttercream, with excellent results. I have also tried the recipe for modeling chocolate, and completed my first lesson- the chocolate rose. I'm not exactly starting from the beginning of the book with my lessons. ;P I was very pleased with the instructions, recipe and results. The photos that accompany the lessons are incredibly useful. The lessons themselves, are very detailed, step by step instructions. I am very eager to try out many of the recipes, and so glad that I finally have all of my favorites in one book! Not many "cookbooks" have curd recipes, much less pineapple. And as I mentioned the buttercream recipes- awesome. Another thing that I LOVE- The yield is given for every recipe. Well, I could go on and on about what I love about this book- there really isn't anything that I DON'T love! If you are looking for something to reference everyday, or something that reads easy a