I love this book and need to tell you about it. Baking and Pastry: Mastering the Art and Craft by the CIA not that one the Culinary Institute of America  This has it all, I use it all the time for Thermomix stuff. You will need a calculator to scale down the recipe but it has formulas for this. Size is for Commercial batches like 50 biscuits, it is clear in instructive for the American apprentice but I use it at home and at work. I am an Aussie no problems as measurements in both metric and imperial. Hope you all get a kick out of it. Has European recipes also.

Hi everyone, I am so glad I have found this site. I bought a Thermomix from a seller in Tasmania after all my German friends raved about how good it was and the support and training. Well I wanted one as a pastry chef I had big plans. well I could have bought it international and saved money but I wanted the support and confidence of purchasing from my local rep. She came explained the machine did not have time for a demo as was behind time. I said I wanted it and paid $2200 with extra bowl and icecream maker, she said when it came she would give me a full demo come to my bakery and show me the cool stuff it can do. My apprentice said she dropped it of showed her how to turn it on showed her the cook book. I have never seen the lady again tried to get her back for training. So angry after 8 months I gave the machine to the apprentice and am going to purchase the New Wave Thermo Chef $800 from a Kitchen supply store with training organised by them with an in house chef. I am sad I did not find this forum sooner as the community seems supportive and would have advised me as to the right way to go.