Paris Patisseries

History, Shops, Recipes
by Ghislaine Bavoillot, Foreword by Pierre Hermé (Hardcover—2010)

An exquisitely photographed introduction to the great French tradition of baking—from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris. Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honoured classics. Pâtisserie is an integral part of the city’s culinary tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry.

Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macarons, éclairs, baba au rhum, tarts, mont-blanc, polonaises, and oriental cakes. Twenty of the city's most respected pastry chefs show off their artful creations and share their signature recipes, which are described in the context of their historical tradition, composition, and gastronomic properties. The evolution of the pastry art is also explained, focusing in particular on the new generation of Parisian pâtissiers and chocolatiers, buzzing with the creativity and ingenuity that are redefining their craft. The book also includes an address book of the best pâtisseries and tearooms in Paris.

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