The bases are shaped recipe, for example. in Chapter pies and pasta for the pastry: the practice is a plum tart, for it is a pastry pie with orange, etc.
All that gives want to spend some time in the kitchen to feast.
There are simple recipes (creams, glasses, pies) as more elaborate recipes like pie Landes (dough stretching), the mandarin laminated (lamination minute), a beautiful kouign aman, a beautiful Basque cake, deco chapter clear and complete, ex. chocolate leaves, nougatine, spun sugar, among others, then the strawberry and raspberry pavlova, Paris-Brest, appetizers and chocolates, cakes and biscuits Advent (Stollen Leckerlis, Vanillekipferl ...) (by cons Pumpernickel is not the true German Pumpernickel, the wet black bread and sour recipe here is rather that of Italian Biscotti). And there Chapter Buns & Cie, where we already regia with the photos.
In short, a book that never tire of reading and rereading, and that makes you want to test all the recipes one by one.
I would be reviews to say that this book is more for people who still have some baked notions, but nothing ventured, nothing gained ...
