Synopses & Reviews
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 pa tisseries can be surprisingly difficult to find. Cahill has spent three years combing Paris in search of the pa tisseries, chocolate shops, and tea salons that will satisfy travelers who want to experience French culture bite by bite.
With the Pa tisseries 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 pa tisserie), 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 pa tisserie 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 betweenthe 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.
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. Her new guide includes more than 80 profiles of the city's best sweet spots.
About the Author
worked in journalism, public relations, and marketing before moving to Paris. A lifelong dessert lover, she recently completed the city of Pariss professional pâtisserie
course. She now lives in London.
Alison Harris has worked throughout the world shooting photos for travel books, cookbooks, advertising campaigns, book covers, and magazine stories. Her latest book is Markets of Paris, published by The Little Bookroom.