Exquisite creations of Parisian pastry chef Pierre Hermé, matched by classicist French typeface Didot, striking photography and lots of white space, create an atmosphere of a dazzling dessert display. The unexpected combination of exquisite desserts with such lowly props as plastic forks and paper plates, inspired the fresh and contemporary way of using typographic elements borrowed from the 18th-century French book design. In 1999 the book was selected for the American Institute of Graphic Arts 50 Books/50 Covers Show.