I've been looking to add a book on French pastry that's:
1. A standard reference type book -- I want the old classics/favorites, because I don't have one.
2. Not completely full of gelatin in everything -- most of those recipes didn't traditionally have it, but it seems like most of the modern books have just chucked it in everything because it's easier to stabilize stuff that way than long slow cooking of eggs/starches/etc. I'm vegetarian, so I don't use it, and I had been hoping to try to check recipe counts for books I was interested in via EYB but desserts aren't marked vegetarian.
3. Fussy complicated recipes are fine as long as they're reliable if you know what you're doing: this would be for very occasional special-occasion baking, and I'm a moderately experienced baker (plus I know when I'm out of my depth and still enjoy reading those recipes.)
Note: it doesn't have to be all-vegetarian at all; I like savory baking too so if it has a section for ham-and-cheese whatzits, because France, that's great; I'll just leave out the ham. It's the gelatin that you can't just ditch without changing recipe chemistry.