Simple cakes and good, pretty pictures but revenue starved precision. It still goes when you have a little experience but it is better to avoid relying on the recipes in this book when debuted in the kitchen. I would like to know for example what type of use for the cake to the green (I used matcha). I just tried the rocks a coconut and I had to use an extra egg white. I also would like to know what Amandine means "small balls". She then explained that we should not let the rocks "more than 5 min". I aimagine that my balls were too big since I left for 10-15 min have gilded well. Some recipes nevertheless give excellent results (the apple crumble, for example, a real delight).
