Promotion Paris Sweets: Great Desserts From the City's Best Pastry Shops

Over All Rating Reviews :

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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