This is the English-language edition. You can find the French edition here.
Arresting in both flavor and presentation, the pastries and desserts in this book are inspired by seasonal flowers. Cedric Grolet, executive pastry chef of the Michelin 3-star Le Meurice in Paris, plucks his ideas from roses and violets, vanilla orchids and orange flowers, to create entremets and individual pastries.
Somewhat uncommonly for a book that also qualifies as showcase for imagination, this work also includes step-by-step photo sequences illustrating the creation of dramatic decorative flourishes, most often intricate piping that suggests petals.
There are more than 80 recipes here, every one of them enticing and head-turning in appearance.
Hardcover. Color photographs throughout. In English.