Eric Jensen, January 5, 2009 (view all comments by Eric Jensen)
This is widely recognized as the primer on glaze calculation. Having this version would be similar to owning old copies of The Joy of Cooking. Some of the materials used back when this came out, have since been proven to be a bit dangerous. The newer version might be a bit safer for a beginner reference, but there is still so much knowledge contained herein that if you are smart about what you use, this book should be incredibly useful.
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