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Paris Sweets: Great Desserts From the City's Best Pastry Shops Hardcover – Nov 12 2002


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Product Details

  • Hardcover: 224 pages
  • Publisher: Clarkson Potter; 1 edition (Nov. 12 2002)
  • Language: English
  • ISBN-10: 0767906810
  • ISBN-13: 978-0767906814
  • Product Dimensions: 21.1 x 2.3 x 24 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: #118,795 in Books (See Top 100 in Books)

Product Description

From Amazon

Dorie Greenspan's most vivid memory of her first trip to Paris doesn't have anything to do with the Eiffel Tower, but rather a heavenly strawberry tartlet. Overwhelmed by its extraordinary flavor, texture, and appearance, Greenspan was "hooked on Paris and hooked on the city's sweets." Paris Sweets is the result of 30 years of searching for the most delectable, delicious, awe-inspiring pastries she could find, and then convincing their creators to part with the recipes.

Scattered throughout this delightful book are whimsical illustrations and beautifully written stories about each of Greenspan's favorite pastry shops and the chefs who created them. Some of their recipes, such as Boulangerie Poilane's sweet, buttery, bite-size cookies called Punishments, are quick and easy enough for even a novice baker. And with Greenspan's clear, step-by-step, detailed instructions, Robert Linxe's Grandmother's Creamy Chocolate Cake, an elegant fudgy decadence, and Poujauran's rich, nutty-flavored Financiers, become child's play. Greenspan manages to demystify even the complicated multilayered Opera Cake from Dalloyau.

From the most perfect Crème Brulee and Coffee Eclairs to the stunning Fresh Strawberry and Marshmallow Tart, made with homemade strawberry marshmallows, Greenspan will have you torn between making Paris Sweets at home and going there yourself. And in case you can do both, she's included all the addresses you need. --Leora Y. Bloom

From Publishers Weekly

Greenspan, the author of Baking with Julia and a frequent contributor to the food pages of the New York Times, here compiles recipes from "les bonnes adresses," collecting secrets for perfect madeleines, macaroons, apple tarts and other classic French desserts. She embellishes her cookbook with anecdotes and histories, explaining that, for example, crème brulee is actually a Spanish invention (known there as crema catalana) and that Saint-Honoré is the patron saint of pastry chefs. Greenspan also includes descriptions of some of her favorite Parisian bakeries, introducing American readers to the pleasures of Laduree and La Maison du Chocolat. The recipes themselves often involve numerous steps and a certain amount of technique; although Greenspan writes with a reassuring tone, most of this cookbook is not for beginners. Even the "simple cakes" require practice to perfect. But even if you don't intend to concoct a twelve-step cake called "Bacchus" ("it could send a hedonist's heart racing into overDrive") any time soon, simply reading Greenspan's transporting cookbook might be the next best thing to dessert.
Copyright 2002 Reed Business Information, Inc.

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6 of 6 people found the following review helpful By Elena Hernandez on Jan. 1 2003
Format: Hardcover
There is much more to French Patisseries than what I found on this book. The choice of recipes is poor, the lack of photos is a turn-off. Some of the recipes are very elaborate for the average reader and a picture of the finished product could have been an extra help. One thing I dislike about some cookbooks and this is one, is describing mouthwatering dishes or desserts, in this case, and not including the recipe.
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1 of 1 people found the following review helpful By Shar on June 8 2004
Format: Hardcover
I've read through Paris Sweets and plan to bake my way through it too :-) Dorie Greenspan has a love for her subject and a way with prose that will make you wish you could tour the pastry shops of Paris at her side. I've made the almond cake (aka Montmartre Square; yummy) and the Strawberry Marshmallows (if you try anything in here, try those) and am in love. The Fresh Strawberry and Marshmallow Tart is next on my list, and until then the anecdotes and adorable illustrations keep me glued. Thanks, Dorie!
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1 of 1 people found the following review helpful By Merriam on Nov. 27 2006
Format: Hardcover
This book is absolutely fabulous! I was looking for some authentic, fool-proof french pastry recipes when I came across this book tucked away on a bookshelf corner. I've tried out a recipe a week so far, and they've all come out really well (just about salvaged my pastry chef reputation- yes this was a godsend!). Although, I was completely surprised to find out that so many chefs are willing to part with their secret recipes. I don't think I would've been that generous!
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Format: Hardcover
If you cannot go to Paris, then buy this book and bring some of Paris to you.
Greenspan (Baking with Julia) has done it again - another book that deciphers and presents some complicated recipes into approachable masterpieces. The recipes work (at least the ones I've tried), and I have foisted them on some of my French friends, some of whom immediately identified it and the shop the recipe came from (Earl Grey Madeleines, from Mariage Frères, for example). That constitutes success.
The book is organized cleverly, with the simpler recipes in the front, and more and more complex recipes as you work your way through. Though Greenspan does not say she is doing this by design, it is clearly the case. After each recipe, she has some tips and suggestions she calls "An American in Paris," in which she tells you things she does to make the recipe more in her own style, as an American living in Paris.
This is not a primer on French pastry, however, and you will learn little about technique; although there are many classic desserts in this book, it is not comprehensive, by any means. But that does not lessen its value.
There are some nice touches at the end of the book, too. Places to buy ingredients that might be hard to find, and of course, addresses and contact information for all the pastry shops that contributed to the book. Get out your Paris street map and start planning your next trip...
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By Uiva M. Calkins on Jan. 17 2003
Format: Hardcover
I have used several recipes from Ms Greenspans book and find the majority to be tasty and easy to make. I also liked the cultural "tidbits" that the author includes with each recipe. The only thing that some people might find intimidating is that several of the recipes call for blanched almonds. You can buy blanched almonds in the bulk food section of your grocery store, or you can blanche your own. To blanche almonds, place almonds in boiling water for 3 to 5 min. . Take almonds out of boiling water and place in cold water for 5 to 10 min. . Squeeze almonds out of their skins with your thumb and fore finger and discard skins. I have found that one pound of blanched almonds will make about three of the cookie recipes in Paris Sweets
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