The New French Baker: Perfect Pastries And Beautiful Breads From Your Kitchen [Hardcover]

Shelia Linderman (Author), Lisa Koenig (Author)

Book Description

Publication Date: November 11, 1998

Alsation Apple Strudel, French macaroons and Chocolate Eclairs are just some of the delicious creations that become possible with this book. The results are sophisticated enough for the professional but the directions can be followed by beginners.

Editorial Reviews

From Publishers Weekly

Having spent three years working in Parisian pastry shops, Los Angles-based professional chef and baker Linderman promises a "French baking book adapted to the American kitchen" with recipes that "anyone, even inexperienced bakers, can make." It's an ambitious premise, but one that falls short on delivery. Her instructions read much like a professional culinary textbook, offering little hand-holding for tentative dessert-makers, as techniques include working with a blowtorch (for Creme Brulee), decorative piping, tricky French pastry doughs (e.g., puff pastry) and demanding creams, fillings and sauces. The chapters are organized into "the different sections of a French bakery," and brief, crisply informational anecdotes regarding dessert origins (e.g., creme brulee is actually a New Orleans creation) preface recipes. Simple, straightforward directions (e.g., classic Crepes, Cat Tongues) are the exception, not the rule; many entries (e.g., Lemon Tart, Napoleans, Gateau Saint-Honore) tend to be layered, multistep preparations. While Linderman's effort to uphold and share the grand tradition (and quality) of French baking is laudable, novice home bakers may be daunted by the time and effort required by these recipes. Photos not seen by PW.
Copyright 1998 Reed Business Information, Inc.

From Library Journal

Although there has been almost an embarrassment of riches in terms of dessert and baking books this season, Linderman's guide to French pastries and breads is a valuable addition to the pack. All the classic desserts are here, from Tarte au Citron and Chocolate Mousse to Gateau Opera and Almond Tile Cookies, along with a chapter of savory pastries and an interesting, though somewhat limited, selection of breads. Linderman's instructions are detailed, well written, and direct, and she includes a good introductory section as well as glossaries of techniques, equipment, and terms. While there are a number of specialized books for professionals on French pastry, Linderman's knowledgeable yet unintimidating text makes this one of the few good resources on the topic for home cooks. Highly recommended.
Copyright 1998 Reed Business Information, Inc.

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Product Details

• Hardcover: 320 pages
• Publisher: William Morrow Cookbooks; 1 edition (November 11, 1998)
• Language: English
• ISBN-10: 0688143253
• ISBN-13: 978-0688143251
• Product Dimensions: 10.6 x 8.4 x 1.4 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #817,466 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

54 of 57 people found the following review helpful:

5.0 out of 5 stars Authentic and Delicious, June 25, 2000

By A Customer

This review is from: The New French Baker: Perfect Pastries And Beautiful Breads From Your Kitchen (Hardcover)

While all French women seem to be born with a natural affinity for cooking, only a few know how to bake. If you're ever in France, try looking for a book detailing classic French baking and you'll see what I mean. They just don't exist.

Of course, the French do love baked goods, but tradition has dictated that we leave their creation to the masters. Even the tiniest village in the French countryside will have an assortment of boulangeries (bakeries) and patisseries (pastry shops). And, if you walk through the village early enough in the morning, most of the people you encounter will be coming home with their daily baguette.

When our bakeries and pastry shops close for their own month long summer holiday, we usually just do without.

The New French Baker has literally, for me, at least, brought the joy of authentic French baking to France. In one big, wonderful book, Sheila Linderman has gathered together authentic and delectable recipes for classic French breads, pastries and desserts.

Linderman first details the basics and she also explains exactly how to make the various French pastry doughs, something most French cooks aren't well acquainted with.

All of the favorite classics are included: Tarte Tatin, Tarte au Citron, éclairs, millefeuilles, palmiers, choux à la crème, crepes, crème brulée and more.

Linderman's step-by-step instructions make sure you always create the perfect brioche and the most impeccable raspberry tarte. There is even a special section on the proper handling of fresh ingredients such as butter, flour, eggs and chocolate.

The chocoholics in your life will love Linderman's truffles as well as her Four-Tiered Chocolate Mousse.

Although the recipes in this book are certainly delicious, they are all quite difficult to make. This is not a book for the beginning baker; it is more suited to one with some experience who wants to expand his or her horizons in the areas of breads and pastries.

The only problem I have with the book is a small one: the inclusion of more photos of these wonderful (and gorgeous!) pastries would have been a definite plus and would have added to the value of the book.

But thanks to Sheila Linderman and The New French Baker, my family and I are now enjoying delicious classic French pastries right from our own kitchen for the very first time! C'est magnifique!

13 of 14 people found the following review helpful:

4.0 out of 5 stars I agree, good but not great ...., June 14, 2001

By A Customer

This review is from: The New French Baker: Perfect Pastries And Beautiful Breads From Your Kitchen (Hardcover)

THis says French baker but it doesn't really show you how to make the heavy duty stuff. However it accomplishes its intended purpose very well -introducing novices to the subject. I still found many techniques from piping chocolated designs, to rolling crossaints. Illustrations very, very good. Pictures, thumbs down. There are about 5 or 6 for 200 recipes. That is definitely an area the publisher should improve on. If you are not familiar with french pastry you have no idea what the result is going to look like. I also was not too excited about her sorbet and ice cream recipes, I felt she could have done better in that department. You dont' really need a French style cookbook to learn how to do a Raspberry sorbet. I also felt she should give us more authentic, and traditional recipes instead of phyllo-doughing everything in sight. Overall though, I will recommend this book, it is a fine edition to your library if only for the spectacular plum tart, one of the few recipes pictured in the book.

For those who are interested in real French pastry making, please check out Healy-Bugat, The art of the cake. It is a masterpiece.

7 of 7 people found the following review helpful:

4.0 out of 5 stars Good, not great, June 19, 2000

By 

Robert F. Weir "robfweir" (Rochester, NY USA) - See all my reviews
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Amazon Verified Purchase

This review is from: The New French Baker: Perfect Pastries And Beautiful Breads From Your Kitchen (Hardcover)

I have a large collection of cookbooks. I ordered this book to complete a set of references that I have on baking and it makes a great addition. While not well illustrated or visually pleasing, it does contain all the basics of French baking and would make a good reference work for the home baker. All the base recipes are there plus some good variations on new items. There are lots of recipes to try and you won't be dissappointed by the variety.