What really goes through the minds of pastry chefs? Are they like kitchen chefs? Are they of the same temperament? Do they get the same recognition? Highly experienced pastry chef Duncan Campbell invites you to climb inside the minds of these overly sweetened, sugar-saturated professionals with his sometimes witty and whimsical verses. Every kitchen and pastry chef will want a copy of this slim volume but you don’t need to be part of the industry to enjoy these marvellous little poems. Do yourself a favour: keep a copy of this anthology by your bed and read the verses again and again. As a professional chef myself like Duncan, and likewise having worked in some of the world’s finest kitchens, these eloquent, well written and ‘all but true’ verses brought a knowing smile to my lips. I will recommend this very fine piece of work to my colleagues, associates and my budding chefs of the future. They, like me, will no doubt enjoy reading it. I was unable to put it down. —Alison Taafe, Chef, Food Educator, Author Like layers of pastry, Duncan Campbell’s book of poetry is a sweet surprise served in delicate bitefulls or large chunks dripping with passion. Simply beautiful prose, melodic poetry. Don’t wait for this dessert – tuck in straight away! —Wendy O’Hanlon, Acres Australia