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數十款超受歡迎法式甜點，詳盡步驟圖，邊看邊做易上手，分析各種失敗原因及製作要點，巴黎學藝經驗分享。本書詳細講解四大類法式甜點——馬卡龍、泡芙、千層酥餅和牛油甜酥皮的起源、特點、材料選擇、做法技巧、製作要點，以及在巴黎的水準，圖文並茂。
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