le 19 octobre 2014
Having followed Fanny's blog for about 10 years, from her breaking free from engineering school to become a French patissiere, then watching her grow and change through the years as her career progressed through the worlds great pastry kitchens, I was eager to get a copy of this book, and pre-ordered it months before it was due to come out. I was particularly hoping that it would give me a little something physical, some recipes, some ideas, images, thoughts to have on my bookshelf, to hold in my hands.
It is a gem of a book, great for an afternoon read with tea to give me ideas, and also for embarking on more ambitious projects that she directs us through with plenty of great photos. I particularly loved the croissant french toast, which is just genius in its elegant simplicity, to the more abstract deconstructed plated desserts that we can glean plenty of tips and smaller element recipes for branching out on our own.
Fanny's personality, her thought-provoking imagery, both visual and in words, really make this a treasured addition to my collection. I imagine years to come it will still be one of my favorites.