Jean Cazals

Food photographer

It has to be in! The king of dessert book by the leader in its field . Photography here was as well iconic. Another style from the Robert Freson one. Which is this time not about atmosphere but pure graphic style and texture. Side light studio all the way very sharp and atmospheric in its own way. If you are lucky enough to get your hand on the special large format vein paper limited edition you are lucky! ART it is!

William Curley

Patissier and chocolatier

Pierre Herme is hugely pioneering and has had a massive influence on my career. Not only did he help take French patisserie to an international market but he also evolved the image of patisserie to make it chic and modern. I believe this was his first book, which was released while he worked at Fauchon. It was a very ground-breaking, the book style showcased his patisserie as an art form.

Christophe Adam

Chef

Alain Ducasse

Chef