The great pastries of France with history and legends. Easy to follow recipes for home cooks include the classic basic doughs, creams, syrups, and fillings. "Whatley's clear instructions make her recipes easily accessible to the home cook, and her headnotes include culinary lore not found in the basic texts. . . . invaluable."--Library Journal.
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Editorial Reviews
From Library Journal
Whatley spent ten years in Paris studying French pastry and working as a patissiere. Now she has drawn on her training and background to produce a comprehensive cookbook featuring a full range of classic pastrymaking , with dozens of recipes for cakes, tarts, cookies, and more. Most pastry books of this scope are aimed at the professional; Whatley's clear instructions make her recipes easily accessible to the home cook, and her headnotes include culinary lore not found in the basic texts. Nick Malgieri's Perfect Pastry ( LJ 11/15/89) includes many of the better-known French pastries, but dedicated home bakers will find Whatley's ambitious work invaluable.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
baking a legend,
By moneypenny "Office Diva" (Columbus, Ohio) - See all my reviews
This review is from: Encyclopedia of Classic French Pastries: History and Legends of the Great Pastries of France/Easy-To-Follow Recipes for Home Cooks (Hardcover)
This book has the best receipe for madelines anywhere. I love the histories about the pastries, just a little info that adds a touch of panache to a home baked goody.
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