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A Beautiful Book This book is an inspiration!
Beautiful photos and recipes. And the author's rendition of the history of praline is charming, transporting me to the court of Louis XIII when this noble confection made its grand entry just two years before the birth of Louis XIV.

The book explores the possibilities of flavors, textures, and colors in desserts and chocolate confections. The work is an act of generosity on the part of the author for sharing so much from his vast store of knowledge.

And truly the genius of the photographer is clear in adding a sumptuous visual component to this magnum opus! Inspiration and technical know-how walk hand-in-hand through 300 pages.

Although the intended audience is professional pastry chefs and chocolate makers, serious amateurs can benefit as well.

Great pastry Chef Excellent book