Each recipe is given after its introduction into Ann's life, and this is just so unique in the delightful manner that she presents it. Just a sampling of such: Gratin of Potatoes with Bacon and Cream (and Monsieru Milbert's potatoes); Poached Figs with Pistachio Frangipane (and Madame Andrea's discovery of "blindness" in fig trees); Poached Trout in White Wine with Spinach (and her fisherman/carpenter foriend Henri); Goat Cheese Puffs (and their accompanying Chablis from Laroche); Crustades of Red Peppers with Goat Cheese (and The Owl's Loft restaurant); and my favorite=Snails with Anise en Croute (and Chef Claude's hunting them in the woods); Whole Tangerine Souffle (which is how I discovered this wonderful lady, seeing her do this with Martha Stewart).
Will now want to sample some of her other cookbooks which the other reviewers rave about as well.
I must respectfully disagree with a previous reviewers comments. The "Gateau le Feÿ" does work exactly as written. I've created this beautiful dish a couple of times now with no problem. I could see how this might not turn out if your oven temperature is incorrect, so it might be a good idea to test your oven with an oven thermometer prior to starting this dish. As for the point to wait until they do a new printing with corrections, it should be noted that if there were corrections to be made, you'd think that Ms Willan would have done so when she appeared on Martha Stewart the first week of February 2001, and made this dish, just as it is written.