The ‘Perfect Pastry” by Nick Malgieri’s cover the basic techniques form handling dough to poaching fruit, from piping meringue to caramelising sugar. Moreover, the author include the basic equipment you’ll need, selection, purchase and storage of basic ingredients for classic pastry recipes. There were step to step instruction are accompanied by photographs and line drawings for added clarity. However, I would not like to recommend this book because of the illustration of this book is not interested. The author using black and white for the content of the book. There is no colour use in this book except for the cover page.