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Paris Patisseries: History, Shops, Recipes Hardcover – January 5, 2010


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Product Details

  • Hardcover: 176 pages
  • Publisher: Flammarion (January 5, 2010)
  • Language: English
  • ISBN-10: 2080300814
  • ISBN-13: 978-2080300812
  • Product Dimensions: 9.4 x 0.9 x 11.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #517,744 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Pierre Hermé, leading French pastry chef, is internationally renowned for the quality and creativity of his pastries. Christian Sarramon is a distinguished lifestyle photographer. His work has been featured in Axel Vervoordt: Timeless Interiors, Provence Style, Living in Paris, Living in Provence, Gourmet Shops of Paris, Gourmet Bistros and Restaurants of Paris, and Yquem. Julia Hung is a journalist for a number of culinary publications in France.

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Customer Reviews

All I can say is "WOW", it is a true feast for the eyes.
K. ludwig
Top recommendation - no one else, to my knowledge, has made such a book - one dedicated to the visual beauty of pastry, the purity of this French art form.
J. Marrow
I didn't buy the book to place on my coffee table, though that might be exactly where it winds up.
kcbranaghsgirl

Most Helpful Customer Reviews

Format: Hardcover Verified Purchase
A book like this does a critically important service. One could imagine oneself dithering at the Arnaud Larher counter and not knowing what to order. Important life decisions like this need planning. Might I suggest a patisserie tour, rotating hotels so that you would be a decent walk from several in any given timespan?

This book is something else. You will not find pictues of bowls of batter or baking pans this book. It is way too fine for that. No prep work is shown at all. Every photo of a pastry or pasteries is to its' best advantage. And the 160 page main-part-of-the-book is loaded with pictures. No pages are all text, but plenty of pages are all pictures. It is pretty big book which I didn't expect when I pre-ordered it. I've never seen anything like this and I don't say that lightly as I have over a thousand cookbooks. In a sense it is a deep insider book, a book which seeks perfection of art on so many levels, including the incredible photography. This is the culmination of centuries of thinking, perceiving and adjusting. That's the thing about dessert creation at this level... so many senses are involved, some of them barely recognized, leaving one inarticulate. It reminds me a bit of an episode of Julia Child's cooking show I saw when I was a kid. Another woman was there and she ate some dessert Julia Child made and she started to weep. On TV! No words. And Julia Child said reassuringly, "I know, that happens to me with desserts sometimes." That unexpected bit-of-life stuck with me, made me wonder if there was more to dessert than Midwestern cakes, cookies and pies, which, no matter how perfect have never made me want to weep. Sure, I've a bit dumbstruck and inarticulate when the taste of something is beyond words, but weep? Made me wonder.
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14 of 16 people found the following review helpful By J. Marrow on March 28, 2010
Format: Hardcover Verified Purchase
This is the first book I have seen where the art of pastry is given its true place. Rather than being a recipe book (some are included, but this is not the point) this is a book which celebrates the beauty of what is currently being done with flour, sugar, butter, chocolate and fruit. There is some history included, but mostly to help place in context what is being shown. Here is a book which celebrates and inspires; art for art's sake.

Some will be looking for a cook book - look elsewhere.

Some will be looking for a history book - look elsewhere.

Some will want to have every detail dissected and investigated and analyzed - look elsewhere.

Some will want Paris and france placed into the context of 'Top Chef' or 'Ace of Cakes' - look elsewhere.

For those who appreciate the true visual beauty of pastry, here is an uncompromising book about what is currently the pinnacle of the form.

Top recommendation - no one else, to my knowledge, has made such a book - one dedicated to the visual beauty of pastry, the purity of this French art form. It is loving and comprehensive; I have been to most places and eaten many of the examples in the book - and the author clearly understands beauty as it exists in the daily life of Parisians; something lacking in daily American life.
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15 of 18 people found the following review helpful By ParisBreakfast on January 26, 2010
Format: Hardcover Verified Purchase
The recipes in this gorgeous hunk of a book many be limited to SEVEN pages,as another reviewer complains, but they are from the creme de la creme of Parisien pastry chefs and should not be discounted. Where else can you find recipes for Angelina's Mont Blanc, Fauchon's eclairs, Pierre Herme's Ispahan plus Gerard Mulot, Ble Sucre, Jean-Paul Hevin etc. translated into US measurements.
The book is one of a series put out by an expert team at Flammarion on gourmet shops in Paris. And it truly is a veritable feast for the eyes - the photography allows you to see detailed closeups the naked eye cannot take in.
Anyone who does not love this book, does not love Paris.
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22 of 29 people found the following review helpful By K. ludwig on January 8, 2010
Format: Hardcover Verified Purchase
UPS dropped this book off at my home late yesterday afternoon...I read it last night and this morning can not fit into my jeans ! All I can say is "WOW", it is a true feast for the eyes. If you ever went to France and wished you had taken photos of some of the spectacular pastries that you ate in that fabulous little patisserie, well fret no more. This is a beautifully photographed book and worthy of coffee table status as well as in the kitchen.
If it had been scratch and sniff I wouldnt be writing this right now, I would of maxed out my credit cards and been on the next plane to France. I am however starting a batch of my warm chocolate croissants and will sit down ( in two days, after they have proofed,risen and baked to their delightfully crisp, buttery , melt in your mouth I can't stop at just one, oh God I hope nobody stops by and expects me to share)and read thru this book again, the second of what will be many ,many times I'm sure. Life is fleeting, have less so you can enjoy the best, nobody ever said on their death bed "Thank God I shopped at Walmart all of these years".
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32 of 45 people found the following review helpful By Jane on January 16, 2010
Format: Hardcover Verified Purchase
This book has 178 pages of which there a 6 pages of recipes. Lots of glossy pictures of finished products and Patisseries. I lived in Paris and walked by Fauchon on my way to work. I was hoping for directions to recreate some the the fantastic items in their windows. This is not that book
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