In the original dust jacket. Maroon board binding with cream title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

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For conditions, please view our photographs. A nice clean original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam.

                 This was one of Jack’s favourite books.

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.

Review: The high quality patisseries of Paris are an extraordinary visual treat and their patisserie would be a deadly addiction were it not so rich (and expensive). Unless you employ help in the kitchen, this book should be viewed as a tour of the top Paris cake shops rather than a recipe book . In trying to recreate the gateaux in this book you might lose the will to live. Home bakery is for me half the fun of creation and half the fun seeing it disappear but this book is about art. I’ve also long held the suspicion that some of the awe inspiring creations are given stability and attenuation of taste by the inclusion of tallow, just as they use lard in their best croissants. I think a certain butter patisserie could collapse under its own weight or leave you with heartburn. I will now go into hiding.

Linda Dannenberg has contributed articles on European traveling, dining, and decorating to Town & Country, Victoria, Elle, and many other magazines. She is the author of Paris Bistro Cooking and is coauthor of Pierre Deux’s French Country, Pierre Deux’s Normandy, Pierre Deux’s Brittany, and Pierre Deux’s Paris Country. She lives in the New York area with her husband, Steve Sarle, and their son, Benjamin.

Guy Bouchet is a leading photographer whose work also illustrates Paris Bistro Cooking, Pierre Deux’s French Country, Pierre Deux’s Normandy, Pierre Deux’s Brittany, Pierre Deux’s Paris Country, Italian Style, and Italian Country.