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Paris Sweets: Great Desserts From the City's Best Pastry Shops [Hardcover]

Dorie Greenspan (Author)
4.6 out of 5 stars  See all reviews (25 customer reviews)
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Editorial Reviews

Amazon.com Review

Dorie Greenspan's most vivid memory of her first trip to Paris doesn't have anything to do with the Eiffel Tower, but rather a heavenly strawberry tartlet. Overwhelmed by its extraordinary flavor, texture, and appearance, Greenspan was "hooked on Paris and hooked on the city's sweets." Paris Sweets is the result of 30 years of searching for the most delectable, delicious, awe-inspiring pastries she could find, and then convincing their creators to part with the recipes.

Scattered throughout this delightful book are whimsical illustrations and beautifully written stories about each of Greenspan's favorite pastry shops and the chefs who created them. Some of their recipes, such as Boulangerie Poilane's sweet, buttery, bite-size cookies called Punishments, are quick and easy enough for even a novice baker. And with Greenspan's clear, step-by-step, detailed instructions, Robert Linxe's Grandmother's Creamy Chocolate Cake, an elegant fudgy decadence, and Poujauran's rich, nutty-flavored Financiers, become child's play. Greenspan manages to demystify even the complicated multilayered Opera Cake from Dalloyau.

From the most perfect Crème Brulee and Coffee Eclairs to the stunning Fresh Strawberry and Marshmallow Tart, made with homemade strawberry marshmallows, Greenspan will have you torn between making Paris Sweets at home and going there yourself. And in case you can do both, she's included all the addresses you need. --Leora Y. Bloom

From Publishers Weekly

Greenspan, the author of Baking with Julia and a frequent contributor to the food pages of the New York Times, here compiles recipes from "les bonnes adresses," collecting secrets for perfect madeleines, macaroons, apple tarts and other classic French desserts. She embellishes her cookbook with anecdotes and histories, explaining that, for example, crème brulee is actually a Spanish invention (known there as crema catalana) and that Saint-Honoré is the patron saint of pastry chefs. Greenspan also includes descriptions of some of her favorite Parisian bakeries, introducing American readers to the pleasures of Laduree and La Maison du Chocolat. The recipes themselves often involve numerous steps and a certain amount of technique; although Greenspan writes with a reassuring tone, most of this cookbook is not for beginners. Even the "simple cakes" require practice to perfect. But even if you don't intend to concoct a twelve-step cake called "Bacchus" ("it could send a hedonist's heart racing into overDrive") any time soon, simply reading Greenspan's transporting cookbook might be the next best thing to dessert.
Copyright 2002 Reed Business Information, Inc.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Clarkson Potter; 1 edition (November 12, 2002)
  • Language: English
  • ISBN-10: 0767906810
  • ISBN-13: 978-0767906814
  • Product Dimensions: 9.2 x 8.3 x 0.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: #49,402 in Books (See Top 100 in Books)
    #35 in  Books > Cooking, Food & Wine > Regional & International > European > French
    #54 in  Books > Cooking, Food & Wine > Baking > Desserts

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Dorie Greenspan
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Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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Inside This Book (learn more)
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grams ground blanched almonds, grams bittersweet chocolate finely chopped, moist plump vanilla bean split, grams heavy cream, grams whole milk, oven into thirds, room temper ature, stovetop set, kosher foods section, room tempera ture, fig cream, wrapped airtight, galette des rois, pastry cream, whisk attachment, packed airtight, mixer fitted, blanc manger, quatre quarts, clean dry bowl, large rubber spatula, homemade page, tart page, grams sugar, tart dough
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Sweet Tart Dough, Source Guide, Ali Baba, Eric Kayser, Rollet Pradier, Vanilla Pastry Cream, Chocolat Adapted, Arnaud Larher, Jean Luc Poujauran, Eiffel Tower, Grand Marnier, Robert Linxe, Faubourg Saint, Nicolas Stohrer, Place de la Madeleine, Classic Madeleines, Toast Point Apple Tart, Earl Grey
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Paris Sweets: Great Desserts From the City's Best Pastry Shops
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Customer Reviews

25 Reviews
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Average Customer Review
4.6 out of 5 stars (25 customer reviews)
 
 
 
 
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54 of 55 people found the following review helpful:
5.0 out of 5 stars Creme de la Creme, May 1, 2004
By B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews
(TOP 50 REVIEWER)    (REAL NAME)   
This review is from: Paris Sweets: Great Desserts From the City's Best Pastry Shops (Hardcover)
Contemplating recipes in this new book from Dorie Greenspan, subtitled `Great Desserts from the City's Best Pastry Shops' is much like shopping for antiques in that furniture whose style and construction have survived either decades or centuries of wear and changes in taste is almost invariably of a higher quality than last month's great new thing. You don't even have the disadvantage of having to pay a premium price, as Ms. Greenspan's book list price is lower than many books containing mostly new recipes original with the author and her support team.

Ms. Greenspan is not only reporting recipes from what she believes are the greatest patisseries in Paris, she is telling us from which shops these recipes come, and where these shops are located. Happily, some of these shops even have satellites in New York City. Yum.

All of these recipes are classics. The Madeleine cookie is so important and so well known that Ms. Greenspan gives us three recipes from three different shops. Apparently, there are so many different recipes for Madeleines, she could have assembled a book from them alone.

Cookies are the subject of the first chapter. Following chapters cover cakes, tarts, `pastries and small treats', and `grand gateaux'. The `pastries and small treats' chapter includes such standards as Crème Brulee, Chocolate Mousse, Chocolate Bread Pudding, Ali-Babas (similar to baba au rhum), Tiger Tea Cakes, Soft Apple Cakes, Whipped Cream-Filled Meringues, Coffee Eclairs, Strawberry and Orange Flower Water Marshmallows, and Hot Chocolate. The `grand gateaux' chapter includes pastries such as Bacchus (raisin filled cake plus ganache and glaze), Opera Cake, Chocolate-Thyme Cake, Chocolate Temptation (ooh la la dessert), Blanc-manger (a very, very old French version of panna cotta), King's Cake (traditional after Christmas), Mille-Feuille (Napoleon), and Gate Saint-Honore. Decedent doesn't even begin to these homages to butter, cream, sugar, and eggs.

The final chapter of `Base Recipes' contains just a few important pantry staples. Even though they look very familiar and are probably in the repertoire of every experienced pastry chef, they deserve a look, as they may be a bit different than what you are used to. The recipe for pate sucree, for example, includes almonds and vanilla, things which are not commonly in American sweet tart dough recipes.

The recipes in this book are the main attraction, but they are not the only charm. There are lots of headnotes, asides, and sidebars on the recipes, the shops and their bakers who contributed the recipes, and the French take on classic ingredients such as butter, salt, vanilla, water, and eggs. A take on fleur de sel worth repeating is Dori's comparing it to extra virgin olive oil, the most desirable first yield from the olive oil harvest. The stories on the shops make me wish I was more in tune with French pastry when I was in Paris many, many years ago. Even the addresses of shops on streets such as the Boulevard Haussman and the place de la Madeleine bring back fond memories of time spent in Paris.

The final charm offered by the book is the collection of watercolors done by Florine Asch which decorate the text, the end pages, and the cover.

I am not at all surprised that the description of the recipes is quite clear and should be not at all difficult for an American amateur baker. Although all European professional bakers measure everything strictly by metric weight, the author has converted everything to the teaspoons and cups and English weight units. Many recipes make sensible use of a food processor for mixing dough. In spite of this all, do not be surprised that many recipes are two or more pages long. The result is more than worth the effort. Each recipe concludes with a supremely considerate note on how to best keep each result and for how long. Each recipe also includes a paragraph labelled `An American in Paris' on variations and options for serving.

Ms. Greenspan's credentials for writing this book are impeccible. This is her eighth book on pastry. Her previous books have included collaborations with Pierre Herme, Daniel Boulud, and the great Julia Child. It is quite appropriate that the book was suggested by the author of `The Paris Cookbook', Ms. Patricia Wells. Much credit to Ms. Wells for instigating this very happy result.

Highly recommended for both recipes and warm evocation of a sweet aspect of Paris.

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10 of 10 people found the following review helpful:
5.0 out of 5 stars Delicious!!, April 17, 2006
By Chihiro (New Jersey) - See all my reviews
This review is from: Paris Sweets: Great Desserts From the City's Best Pastry Shops (Hardcover)
I love Paris, and no vacation is every long enough. "Paris Sweets" helps bring back a small part of Paris' charm with detailed observations of the city's patissieres and other such anecdotes. Most importantly, the recipes are clear, concise, and delicious.
Some of the recipes are time-consuming, and others are simple, but all are worth the effort. Although the recipes are what make up the core of this book, it is Dorie Greenspan's passion for pastry and Paris that sends me flipping through the pages again and again.
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12 of 13 people found the following review helpful:
5.0 out of 5 stars Delicious book, September 6, 2006
By dnk "dnkboston" (Boston, MA United States) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)   
This review is from: Paris Sweets: Great Desserts From the City's Best Pastry Shops (Hardcover)
The big caveat about this book is that it has no photographs. That has come to be an expectation for today's better cookbooks, and some of the recipes (such as Gateau Saint-Honore) demand them. However, Greenspan's descriptions are so clear and evocative that you not only have a very good idea of what the pastry in question should look like, you are also transported (or so you feel) into the author's emotions and memories associated with the pastries, bakeries and chefs. The whimsical drawings also help, although they are more of place and ingredients than finished products.

While classics such as madelines, Opera Cake and the aforementioned gateau can be found, many of the recipes are updated versions of classics, such as the chocolate pound cake, Earl Grey madelines and Tigres. There are very few "new" recipes, though the ones included (such as the Chocolate Thyme Mousse) sound delicious. Many recipes are also surprisingly simple, such as the Chocolate Grandmother's cake. Plus, her recipes are so straightforward and easy to follow that you feel like you can tackle something like puff pastry and not encounter any difficulties (for the most part!).

I currently have this book out of my library, but I think it's going to require a permanent space on my bookshelf.
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Most Recent Customer Reviews

5.0 out of 5 stars Authentic Parisian pastry recipes
LOVE this book. Now I can recreate some of my favorite Parisian pastries. Easy to follow instructions, good selection of recipes. Line drawings, not color photographs. Read more
Published 2 months ago by M. Erickson

5.0 out of 5 stars wildgamechef
Book arrived in NEW condition.
Items presented in book are clear and traditional with good detail.

I really like the book. Read more
Published 6 months ago by Robert L. Mangel

5.0 out of 5 stars One of the Most Amazing Sweets cookbooks of all time
This is an amazing book... if you're french or miss the pastries and desserts from your last trip to Paris.. invest in this book... ! Read more
Published 8 months ago by N.A.C.

5.0 out of 5 stars Love it!
Fantastic book...not tried the receipes yet but tons of interesting thing...can follow the paris trail!
Published 11 months ago by GT

4.0 out of 5 stars Delightful cookbook, even without photographs
This book was such an addictingly delightful read that I couldn't put it down! I read it from cover to cover within an evening. Read more
Published 21 months ago by Yuni

4.0 out of 5 stars Job well done, but could be better
Being a big fan of Dorie Greenspan, I bought the book with great expectations. Dorie managed to tell great stories of these Parisian pastry creations at the same time tell her... Read more
Published 23 months ago by wwbabe

5.0 out of 5 stars Paris Sweets
Paris Sweets: Great Desserts From the City's Best Pastry Shops We have been searching and searching for a recipe for Parisian Flan, and in this book we finally found the taste... Read more
Published on August 25, 2008 by Melinda

5.0 out of 5 stars Vive la France, vive le chocolat!
Dorie Greenspan's delightful, mouthwatering tour of Paris's patisseries in Paris Sweets: Great Desserts from the City's Best Pastry Shops is a gastronomic tour though the tempting... Read more
Published on April 8, 2008 by Veggiechiliqueen

5.0 out of 5 stars Charming Book, Magnificently Delicious Recipes
I ordered this book because it was the only cookbook I could find that included a recipe for Opera Cake. Read more
Published on March 24, 2008 by Groggie

5.0 out of 5 stars authentic and amazing
Dorie Greenspan writes the best recipes. Over the past year, I've tried more than a dozen recipes from this book, and all are authentic and delicious. Read more
Published on October 5, 2007 by datura2002

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