This is a very special work indeed. Its lasting value is based on its excellent contents and information, but also it exceptional publishing.
Most likely the best example of the high level of quality and refinement achieved by pâtisserie today. Combining tradition and modernity, this book contains a splendid chapter dedicated to cakes in which he offers a wide variety of suggestions for beauty, originality and a surprising balance of textures and flavors.
A different chapter is dedicated to restaurant desserts. The author demonstrates his brilliance as a creator of desserts and an architect of flavors.
As a high point of the work, we must point out that it is in fact two books in one, with a Basic Recipe Section covering the 100 fundamental recipes that are then used in the 66 preparations presented in the book. Also essential to the work is the painstakingly shot photography that allows the reader to see the details of the textures, the perfect cuts, of each preparation presented.
Overall, one of the most interesting parts of the book are the pages where Frédéric Bau reveals his valuable understanding of the profession: his own concept of pâtisserie, his technical suggestions to improve certain processes…