Midwest Book Review
Recipes from 13 outstanding French bakeries present excellent professional pastries and breads which are not to be easily found in competing French or bread cookbooks. This goes beyond mere recipe presentation, providing an overview of each establishment, its proprietor, and numerous color photos of winning desserts and dishes. Most require degrees of preparation ranging from involved to very involved; but the end result will please discriminating cooks who cook for pleasure.


From the Inside Flap
    The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pâtisseries the best in the world. Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops.
     PARIS BOULANGERIE-PÂTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen.
     More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PÂTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones.
     PARIS BOULANGERIE-PÂTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.


About the Author
Linda Dannenberg has contributed articles on European traveling, dining, and decorating to Town & Country, Victoria, Elle, and many other magazines. She is the author of Paris Bistro Cooking and is coauthor of Pierre Deux's French Country, Pierre Deux's Normandy, Pierre Deux's Brittany, and Pierre Deux's Paris Country. She lives in the New York area with her husband, Steve Sarle, and their son, Benjamin.


Guy Bouchet is a leading photographer whose work also illustrates Paris Bistro Cooking, Pierre Deux's French Country, Pierre Deux's Normandy, Pierre Deux's Brittany, Pierre Deux's Paris Country, Italian Style, and Italian Country.

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