I really respect his knowledge and commitement to this industry. As a pastry chef I've tried to consider his thoughts on dessert. I've wanted to buy his book several times but each time I've studied it, I set it back down, because I think it looks like the emperiors clothing. I can't find anything to learn from it, other than, I need go the other way. It cements my feelings that dessert is more than a thought it should be something to enjoy.
I really feel his "abstract" combinations are meerly a mumble jumble under the table card trick lacking substance and good judgement! :eek:
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum