Indeed, this book is quite bulky and expensive but it is beautifully illustrated and can be interresting discover recipes chefs and technical gestures to knead bread dough or for cutting meat or to use a siphon .. . The recipes are well detailed and everything is made to be as successful although the chefs make dumplings, rolls, whipped ... All techniques are included in one or more recipes that are sometimes a later in the book. Personnelemnt I regret that the cooking time, preparation and rest are not clearly specify the start of recipe because you have to read the whole recipe to see if we should start preparing the day before ... But I do not lace me leaf through! Shortbread and chocolate Pierre Hermé are wonderful!
