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Books : Paris Sweets: Great Desserts From the City's Best Pastry Shops |
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Books : Paris Sweets: Great Desserts From the City's Best Pastry Shops |
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by: Dorie Greenspan
Dewey Decimal Number: 641.86094436 EAN: 9780767906814 ISBN: 0767906810 Label: Broadway Manufacturer: Broadway Number Of Items: 1 Number Of Pages: 224 Publication Date: November 12, 2002 Publisher: Broadway Release Date: November 12, 2002 Sales Rank: 37771 Studio: Broadway Editorial Review: Related Items:
Average Rating:
 Rating:  - Delightful cookbook, even without photographsThis book was such an addictingly delightful read that I couldn't put it down! I read it from cover to cover within an evening. As other reviewers mentioned, this is an unusual cookbook in that it doesn't have photographs at all! In addition, interspersed within the recipes are anecdotes of the author's experience when she explored the various Parisian patisseries. The recipes are sumptuous and as you can imagine of any authentic Parisian pastries, a tad involved. Nevertheless, there are also the relatively simple and delicious ones, such as irresistible Madeleines and crunchy little cookies (Croques). My favorite part of the book is the little tidbits about how Dorie Greenspan managed to get the different patissiers to part with some of their signature recipes. I also like the hand illustrations of Paris and the patisseries. The drawings are reminiscent of the illustrations by Quentin Blake for Roald Dahl's books. This book will also double as a Parisian guide for gourmands and dessert enthusiasts! Overall, this is an enjoyable, delightful read! Rating: - Job well done, but could be betterBeing 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 readers how to recreate those experiences. As usual, the recipes are very detailed with step by step instructions, with pointers following each recipe to make it more unique. I tried many of them, and I'm definitely happy with the end results. I only wish that there are pictures in the book, helping readers to envision how the end results would be. It'll also help giving pointers on judging whether the results are favorable. I mean, if I had not tasted a Madeleine in my entire life, how can I tell the difference between the real ones with a hump, and those flat ones from Starbucks? Rating:  - Paris SweetsParis 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 and texture we had been searching for! What a great compilation of Paris delicacies, easy to make and so delicious. Thanks, Doris!!! Rating: - 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 varieties of French desserts, including cookies, simple cakes, tarts, pastries, more elaborate cakes, and base recipes. Illustrated with charming pen-and-ink drawings (no photos of finished desserts, unfortunately), Dorie's fascinating backstories on the numerous Parisian bakeries and their signature recipes make for an enjoyable read. Dorie's familiarity with these cafes really lends her an air of authority when discussing the finer points of pastries and ingredients, as does the fact that she's a resident of Paris and not merely a visitor. The selection of cookies includes delicate hints of citrus and spices such as anise, ground nuts, and classic cookies such as financiers and madeleines. For fans of chocolate, there are several chocolate cakes (pound cake, chocolate almond cake, Grandmother's creamy chocolate cake) and more unusual selections such as the Alsatian Kouglof (the original inspiration for the Bundt pan) and flan. When I think of Parisian desserts, my first vision is an elegant tart, and Paris Sweets doesn't disappoint. Included are several chocolate tarts, one garnished with apricot jam and ripe bananas, a baked apple tart, and an unusual tea-flavored Tarte Tatin from Mariage Freres. Also included are the custardy fruit tarts, originally from Limousin, known as clafoutis, a whole-lemon tart, a fig-and-citrus tart, and unusual variations such as coffee, strawberry and marshmallow, and darjeeling tarts. Perhaps the most emblematic of Paris's desserts are its pastries: creme brulee, chocolate mousse, chocolate bread pudding, ali-babas, coffee eclairs, and sumptuous hot chocolate thousands of miles above and beyond lame American Swiss Miss powder imitations. Simple yet elegant, these are described in exacting detail so that even a beginning home cook should feel confident enough to attempt them. The last section, grand gateaux, covers elaborate, time-consuming cake creations such as Bacchus (golden raisins soaked in rum, three moist, chewy almond and cocoa cake layers, slabs of mousse-like ganache, and a dark chocolate glaze), Opera cake (three layers of almond cake soaked in coffee syrup, a layer of espresso buttercream, a layer of bittersweet chocolate ganache, and topped with chocolate glaze), Chocolate Temptation (a layer cake made from cocoa cake saturated with chocolate syrup and spread with raspberry jam and covered with a bittersweet ganache), Blanc-manger, Kings' Cake (yes, this is probably the origin of the N'Awlins Mardis Gras King Cake since it was served at Epiphany and similarly contains a hidden trinket), and Mille-feuille (layered puff pastry filled with pastry cream). Base recipes include pastry creams (almond, vanilla), pate sucree (sweet tart dough), and puff pastry. Also included is a brief source guide (snail mail and URLs) and the addresses of all cafes and patisseries mentioned in Paris Sweets. Thoughtfully, recipes are given in Imperial and Metric measurements (supplies, ingredients, and oven temperatures). Most include ingredients that are easy enough to find if you happen to live near a well-stocked grocery store, or better yet, a Williams-Sonoma. Like with any dessert, you will want to use the best chocolate you can afford (Cluizel is always a solid choice), since baking won't improve the quality of the raw ingredients. The end result of Paris Sweets are deceptively simple desserts that will transport you to the narrow streets and aged facades of Paris's historic patisseries. Even if you never make a single recipe, Dorie's writing is a rewarding journey by itself, especially with a steaming bowl of cafe au lait as you flip through this gem of a cookbook.
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