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Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries Hardcover – March 1, 2005


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Product Details

  • Hardcover: 160 pages
  • Publisher: Gramercy (March 1, 2005)
  • Language: English
  • ISBN-10: 0517224909
  • ISBN-13: 978-0517224908
  • Product Dimensions: 11 x 8.7 x 0.7 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #883,374 in Books (See Top 100 in Books)

Editorial Reviews

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. -- Midwest Book Review --This text refers to an out of print or unavailable edition of this title.

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.

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Customer Reviews

The instructions are great.
C. T. Mansfield
If you are a complete novice, read the interesting stories and start with something just a bit simpler.
B. Marold
Going through the book brought memories of the time I spent in Paris.
S. Ilkay

Most Helpful Customer Reviews

29 of 32 people found the following review helpful By lc on October 6, 2004
Format: Hardcover
Photography is gorgeous, however, do the recipes work? I've tried the "Bouchons" (chocolate corks), a simple recipe: they were worse than mediocre and looked nothing like the photo (I am an experienced baker, BTW). At least they were edible. Which recipes have the other reviewers tried and had succes with? I would like to try more of the other recipes, however, do not want to waste my time...it is interesting that several reviewers admit to having not even tried the recipes and one reviewer pans three of them!
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18 of 19 people found the following review helpful By Le Gourmand on December 3, 2005
Format: Hardcover
Do all recipes in this book work? Yes and No. I bought this book 8 years ago, every since then I tried each of the recipes to the dot. Few worked, most didn't come out close like in the pictures. The pictures are certainly pretty. BUT, the contact info regarding the locations of the pattiseries are very helpful. I didn't waste any seconds trying all the boulangeries/pattisseries while I was in Paris. And some newcomers are popping up near the address mentioned in the book. So if you fail make breads or pastries from this book, use this book as one of your 'travel guide' books when you go to France.
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48 of 57 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on March 31, 2005
Format: Hardcover Verified Purchase
`Paris Boulangerie Patisserie' by culinary journalist, Linda Dannenberg, subtitled `Recipe's from Thirteen Outstanding French Bakeries' has the look about it of being a book on the fast track to the budget book piles. This impression is reinforced by the fact that it is published by Gramercy Books, a division of Random House Value Publishing. This gives some explanation of some printing and editing gaffs such as the fact that the very first page of text is Page 9. Counting backwards, page 1 is the frontispiece. This is very, very odd by American publishing standards. Another odd symptom is that there is a reference to sources on page 00. Needless to say, the sources do not appear on the front cover. They start in the middle of page 155. One last observation I sense is that the recipes are printed in the very awkward three (3) columns per page. This means that it is very common to find lists of ingredients split across two or more columns. Adding to this test of our eyesight is the fact that many line items on the ingredient list are split into two lines. Topping of this museum of typographical errors is the fact that the steps in the procedures are not numbered. Everything is stated in a narrative style as if being recited in a Tony Bourdain novel.

Now that I've gotten that off my chest, let me say that this book does have a lot to offer. While there are several books such as Dorrie Greenspan's `Paris Sweets' and `The Art of the Tart' and `Tarts With Tops On' by noted English culinary writer, Tamasin Day-Lewis which get the culinary content better, these books give you nothing of the travelogue or museum tour or sources catalog aspects of this attractive book. The art and history and photographs all contribute to a strong urge to find my passport and book passage on the QM2 to Paris.
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10 of 11 people found the following review helpful By Margaret P Harvey on December 24, 2001
Format: Hardcover
I really liked this cookbook. It's full of French flavor and flair and the recipes I have tried have been delicious. But I was a little disappointed to find more bread recipes than pastry recipes. Also, the recipes are often quite difficult to make. Other than that, this is fabulous book, with GREAT photography. I would recommend this to seasoned bakers (especially those interested in bread making,) and for people wanting to put a little French into their daily life. Not for people searching for lots of pastry recipes or ideas.
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11 of 13 people found the following review helpful By George on March 5, 2003
Format: Hardcover
I have used this book for more than 5 years and take it with me on every trip to Paris. If you can't get success from these recipes then you might consider some other past time than baking. Get used to baking with weights and this book is perfect. Something as simple as a Madeleinne is created perfectly in weight measures but just a shot in the dark when using volume measurments. This book is not exactly for beginner bakers but if you have some experience it is fantastic
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5 of 5 people found the following review helpful By A Customer on August 20, 2001
Format: Hardcover Verified Purchase
Since my last trip to Paris, I've been desperately searching for a great book on french patisseries. I remember looking through the windows of Fauchons and wondering if I could create some of these beautiful and tasty confections at home. This book offers some of those guarded recipes and I'll definately try them. My greatest search has been for the mouthwatering french macaroons in all the different flavors of raspberry, chocolate, coffee and a number of different ones that I had tried there. And also some of the unique and architecturally designed pastries that not only look good but tastes soooo delicious. We just don't have those patisserie's here. The sad story is that I found only one recipe for macaroons and it was the plain almond ones, there were no recipes provided by the variety I saw in the book. This book offers plenty of pictures, but not the recipes for some of them. I was very disappointed. I was also hoping for more pictures and recipes of the desserts I saw at Fauchons. But all in all it's a nice book and it does have some good recipes.
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5 of 5 people found the following review helpful By A Customer on March 26, 1999
Format: Hardcover
The order of the book flawlessly executes the author's approach: reveal Parisian culture through its bakeries and pastries. The establishments featured in the book are adroitly described, allowing the reader to appreciate their institutional status as well as the cultural significance of their recipes. I have thoroughly enjoyed preparing several of the recipes. Many of the recipes are more appropriate for those with a skilled touch; those with little experience in the French kitchen might better relegate this book to the coffee table, where many a guest of mine has relished in its exquisite photography and warm prose.
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