Friday, February 05, 2010
Sandra Byrd's Piece De Resistance ~ Reviewed
Piece de Resistance: A Novel (Paperback)
Paperback: 304 pages
Publisher: WaterBrook Press (September 15, 2009)
Having earned her chef’s hat, Lexi Stuart bids au revoir to her glamorous and deliciously satisfying pastry mentorship outside of Paris and returns to her hometown of Seattle, Washington. There, she finds life unexpectedly complicated.
She’s put in charge of a high-end catering bakery called Bijoux, which should be her dream job, but there’s a catch: She has to make this lavish bakery into a successful business in just a few, short months, which will require more than her ability to make an amazing wedding cake. In over her head and at a loss for creative marketing ideas, Lexi isn’t sure what the recipe for success needs to be.
Stir in a complicated relationship with her French beau Philippe and his daughter, Celine, then add a dash of romance with down-to-earth lawyer Dan, and life suddenly contains more ooh la la than Lexi can handle.
With the fate of her career and her love life hanging by a thread, the phrase “piece of cake” has never been more daunting. Lexi learns that she must trust the dreams in her heart and the God who put them there.
I almost drooled on the pages. Foodies who are Chick-Lit fans are going to want to check this one out. Sandra Byrd continues Lexi's journey into the art of French pastries and wedding cakes. Fold in love and relationships, location issues, and bigger-than-she's-prepared-for jobs and missions and bake at 350.
Will Lexi make it as a pastry chef/wedding cake designer and a new business manager? Will she have to live in her grandmother's retirement community until she herself reaches retirement age? Will the Frenchman with the adorable daughter be the layer in her cake or will Dan, the white bread attorney, turn out to be the frosting?
Byrd provides 5 mouthwatering recipes. The Caramel Latte Cake sounds to die for...oh no, I'm drooling again, and the laptop is plugged in, so I best end this review now.
Reviewed by: Kelly Klepfer