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OP: Best of Christophe Adam

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by Ducasse Editions

Throughout the 2010s, Alain Ducasse’s eponymous publishing house produced a series of handsomely designed books in a series titled Best of... Each volume featured a different notable chef and step-by-step color photography of their dishes.

Once the creative director of Fauchon, pastry chef Christophe Adam eventually came to be known for and—by 2014 when this volume was published—was winning awards for his innovative and stunning éclairs. Adam’s eye for striking presentations made him an easy Instagram star.

There are several éclairs in this volume, but Adam’s full range of pastry creations is well represented and quite alluring. He describes his moelleux au chocolat as “a winter garden,” and, indeed, the delicate placement of streusel, crémeux, nuts, and tempered chocolate leaves is an edible arrangement we would be happy to receive. A pistachio cake is sliced and filled with white chocolate ganache and mango slices to create a playful visual, reminiscent of a tomato and mayonnaise sandwich.

Our copy is in Very Good condition, lightly bumped and scratched about the edges, issued without dust jacket in padded hardcover, paper over boards. There is a notable manufacturing defect that has caused a ripple on the rear cover, otherwise clean and crisp. Published in French.

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