"The Reasons Why"

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My father was a master baker. He owned 2 copies of a rare book, "The Reasons Why", which explains what went wrong with a cake, and why - when something has gone wrong.

Does the information that a copy of this book might become available arouse any serious interest among the members of this forum?
 
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almost every baking book has a faults section.
but emphasis is always placed in using proven recipes, being trained and doing it correctly.
 
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The availability of a rare book like "The Reasons Why," owned by a master baker and containing insights into cake failures, would likely generate significant interest among forum members. The unique expertise and perspectives shared in the book could be valuable to enthusiasts, bakers, and anyone interested in the intricacies of baking.
 

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