In 1995, this book was published for the first time on a limited scale. Sold out in a few months, this book has never been equaled. This new edition, in a different format, is more manageable and accessible to a wider public. Orchestrated around commodity pastry: milk, butter, nuts or chocolate, classic recipes or bolder Pierre Hermé follow the seasons and celebrate gluttony. Innovative spirit, the architect of both taste and true to a tradition of French pastry, it has its own interpretation of the classic pastries which have become masterpieces of this century.