Individual presentations

Starters, meats and poultry, fish and seafood, vegetables and side dishes, desserts and puddings are systematically presented individually in glass jars, cups, small jars, small casserole dishes, ramekins, small gratin dishes.
That's what I loved about this book of 70 recipes both savory and sweet, hot or cold. It's all about the presentation.
The recipes are varied, the preparation time, cooking, construction and cost are indicated.
All proceeds are detailed (step by step) photographed step by step to reach a larger picture that shows individual servings ready to serve.
Plus: a few sections entitled "I am replacing," "My cook stuff", "My variant", "I accompany", "My trick", "I present differently", "I serve with," etc. to vary the ingredients, presentations, ideas.
These are recipes in many flavors, some of the many toppings combine sweet to savory.
I really liked.