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The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries.

Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use.

From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour.

An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment.

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Jamie Cahill is just a girl who likes a good lemon tart . . . or a buttery madeleine . . . or an oozing dark chocolate cake. Or maybe a light-as-air brioche, slathered in butter and jam. Most savvy visitors have done their restaurant research and have dinner reservations for their precious few meals in Paris. But who points them to Paris' s best flan, tarte aux figues, or financier? Paris' s finest patisseries can be surprisingly difficult to find. Cahill has spent three years combing Paris in search of the patisseries, chocolate shops, and tea salons that will satisfy travelers who want to experience French culture bite by bite.

With the Patisseries of Paris in hand, Francophiles and first-time visitors alike can score Parisians' favorite croissant, sample Louis XIV' s beloved baba au rhum (still sold at Paris' s oldest patisserie), or savor the city' s most fancifully flavored macarons, In addition to more than eighty profiles of the city' s best sweet spots, insiders' tips reveal the best time to find a table at Angelina (the legendary- and always crowded - salon de the ), local picnic spots, nonsmoking cafe options, what time of the day those in the know get items as they come out of the oven, and more. Sprinkled throughout the book are intriguing sidebars, including a profile of a chocolate buyer for the Fauchon gourmet store; a behind-the-scenes look at a day in a patisserie kitchen; how to be sure you are getting house-made croissants and hand-kneaded bread; the history of the madeleine, the mille-feuille, and the tarte Tatin; the difference between the dense richness of French glace and the creamy consistency of Italian gelato. Dessert fans will find a glossary explaining each dessert.

Parisians know that a perfect pain au chocolat or wild strawberry tart is among life's greatest pleasures. But which patisserie has the most intensely flavored macarons, the most sophisticated chocolates, or a croissant that is truly beyond compare? In the pages of The Patisseries of Paris, you'll find the most enticing sweets in Pairs. You'll discover what time of day Parisians in the know get items as they come out of the oven, the museums with the most stylish cafes, and other charming spots for light meals. This is the essential guide for anyone who wants to experience French culture, bite by delicious bite.

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The Zills family is off to Paris to see the sights and take a class at the International Pastry Academy! In class, Matt and Bibi have to measure liquids to make lollipops. Its hard work, but knowing about different liquid measurements comes in handy when the Inspector General pays a visit while everyone else is out.

The twins want to help. Will their knack for baking the best-ever brownies and their knowledge of capacity be enough to save the day

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Publisher Comments

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 patisseries 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-PATISSERIE offers more than 70 tempting recipes, including Bombes Amandes (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest patisserie, Stohrer; the signature Delice 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 Gougeres (Giant Gruyere 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-PATISSERIE 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-PATISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.

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About the Author

Joyce Slayton Mitchell is author of 34 books, including Tractor-Trailer TruckerTractor-Trailer Trucker, College Board Guide to Jobs & Career Planning, and Choices and Changes: A Career Book for Men. She lives in New York City.

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Publisher Comments

Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food was born not in her mother's Parisian kitchen, but in San Francisco, where she moved after college and discovered a new world of tastes. When she returned to her beloved France, her culinary exploits inspired her popular and critically acclaimed blog.

In her first book, Dusoulier provides a glimpse into the life of a young Parisian as she savors all that the city has to offer and shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate). The Los Angeles Times calls her recipes "simple, charming, and fun.

Appetizers such as Cumin Cheese Puffs, sandwiches and tarts like Tomato Tatin, soups like Chestnut and Mushroom, main dishes including Mustard Chicken Stew, and desserts like Chocolate and Caramel Tart can all be found alongside menus for entertaining, as well as tips for throwing cocktail or dinner parties with French flair. Chocolate & Zucchini is the book for anyone who has journeyed to Paris and can still recall the delicious flavors and aromas or for those of us who only dream about them.

Readers of Dusoulier's ebullient food blog, won't be disappointed by this wonderful melange of new creations and old favorites. Dusoulier's charm lies in her culinary curiosity and enthusiasm, and she deftly conveys both through 75-plus recipes and narrative commentary. The 27-year-old Parisian arranges her book into three sections.

The first, Simplicity (Simplicity), includes salads, sandwiches, savory tarts, soups and eggs.

Part two is Invitation (Entertaining) and features recipes for hors d'oeuvres, 'impromptu' dinners like Hand-Cut Steak Tartare, dinner party fare such as Comte Cheese Souffles, buffet items and sides.

The final portion concerns sweets, clearly Dusoulier's favorite. With scintillating recipes for cakes (Apricot and Pistachio Ricotta), tarts (Blueberry Almond), desserts (Chocolate Hibiscus Creme Brulee) and 'sweet bites' (Orange Flower Shuttle Cookies), this section brims with innovation. Overall, newcomers to French cuisine will learn to make some classics, like Pistou Soup and Beef Bourguignon, while those seeking to expand their repertoires will enjoy the author's idiosyncratic creations. Dishes like Broccoli and Apple Quiche (born out of a 'green market run one fall morning') and, of course, Chocolate & Zucchini Cake (which may sound 'a little odd,' but is 'surprisingly successful' and features 'real teamwork at play') are just some of Dusoulier's delightful and unusual offerings." Publishers Weekly (Copyright Reed Business Information, Inc.)

Publisher Comments

"This collection of remarkably accomplished recipes, from market-fresh salads to indulgent desserts, includes a soupcon of tasty tales and tips from Clotilde's Parisian kitchen, and is sure to inspire readers and cooks no matter where they live." David Lebovitz, author of The Perfect Scoop and Room For Dessert"

"Clotilde Dusoulier, a young French woman who discovered her love for food in the United States, shares with readers her lighthearted, enthusiastic, and thoroughly modern approach to a very personal culinary passion." Susan Herrmann Loomis, author of On Rue Tatin and The French Farmhouse Cookbook

"Dusoulier has a great deal of charm, and her recipes are fresh and appealing." Library Journal

"Is there any food lover who doesn't dream about living, cooking, and eating in Paris? This charming homage to French home cooking feeds that fantasy with a feast." Melissa Clark

"Clotilde Dusoulier's comfortable, homey food has just the right amount of authentic French flair, and her stories of life in Paris speak to food's universal ability to bring people together and make them happy. Of course, being transported to Paris never hurts either." Dave Lieberman

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Publisher Comments

The book traces a trail through Paris where Dr. Keyser is taught by fourteen of the greatest pastry chefs in Paris to make their lemon tart. It includes enchanting stories about these famous restaurants, patisseries, chefs, and neighborhoods of Paris. Each chapter ends with a great variation on this much loved dessert.

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Publisher Comments

Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.

But he soon discovered it's a different world en France.

From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with--and even understand--this glorious, yet sometimes maddening, city.

When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything.

The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar-Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha-Creme Fraiche Cake, will have readers running to the kitchen once they stop laughing.

The Sweet Life in Paris is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

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