The book has the virtue of giving some traditional recipes of the country of Strasbourg (my paternal family is Rothau), the country of Colmar, Black Forest, the Basel region. It is well organized, well thought out, but the proportions are often approximations, as well as the cooking time. You tell me that there are lots of parameters to participate in the success, the temperature of the ingredients, the kitchen, the talent of the cook, his glance, his instinct .... its temperature, I think not. Let's say these are pretty stressed with this book. I'm a better cook than pastry but I know get by and my faith got here not too bad hook. So this book is useful but a bit monastic, few pictures anyway not really nice, I have not entirely done regained the magic of Christmas.
