Starting with selling home make cakes to cafes, taking on board feedback (‘no American buttercream icing Frank, the French don’t eat it’), and evolving his skills has seen this American baker come out on top. 
Divided into seasons to maximise the seasonality of ingredients, each cake or selection of biscuits looks like a masterpiece. However, I was pleasantly surprised to read each recipe and realise they where not ‘fussy’ with long lists of unique ingredients; instead, they were basic recipes. 
All up, I counted 68 individual cake and biscuit recipes including a special section on celebrations/ les fêtes.  
What makes them special is the attention to detail in the decoration and the combinations of flavours. Try a few of these combinations on your tongue: pistachio cherry tea cake, Gâteau Orangette, Cinnamon Swirl Bundt cake and my personal favourite, Vanilla Bean Panna Cotta.  
They look amazing in the full colour photographs. This is the kind of book that you would buy once in your life and use again as again every time you need to take a cake for a celebration or event. 

At the start of each season section there is advise about the best things to do in Paris if you are there for winter or spring etc, creating a well thought out cheese 

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