I welcomed Yih-Ting Wu a few years ago, for a long-term course at Bellouet Conseil school in Paris. I was delighted with her enthusiasm and desire to do things right. Today she is challenging again by presenting her book, to which I wish all success, and especially I would like to congratulate her for hanging on and developing new recipes and to live her passion for pastry. I wish her good luck for her research and for the release of the book. “
