Product Description

Alsation Apple Strudel, French macaroons and Chocolate Eclairs are just some of the delicious creations that become possible with this book. The results are sophisticated enough for the professional but the directions can be followed by beginners.

Product Details

• Amazon Sales Rank: #1987479 in Books
• Published on: 1998-12-02
• Original language: English
• Binding: Hardcover
• 320 pages

From Publishers Weekly
Having spent three years working in Parisian pastry shops, Los Angles-based professional chef and baker Linderman promises a "French baking book adapted to the American kitchen" with recipes that "anyone, even inexperienced bakers, can make." It's an ambitious premise, but one that falls short on delivery. Her instructions read much like a professional culinary textbook, offering little hand-holding for tentative dessert-makers, as techniques include working with a blowtorch (for Creme Brulee), decorative piping, tricky French pastry doughs (e.g., puff pastry) and demanding creams, fillings and sauces. The chapters are organized into "the different sections of a French bakery," and brief, crisply informational anecdotes regarding dessert origins (e.g., creme brulee is actually a New Orleans creation) preface recipes. Simple, straightforward directions (e.g., classic Crepes, Cat Tongues) are the exception, not the rule; many entries (e.g., Lemon Tart, Napoleans, Gateau Saint-Honore) tend to be layered, multistep preparations. While Linderman's effort to uphold and share the grand tradition (and quality) of French baking is laudable, novice home bakers may be daunted by the time and effort required by these recipes. Photos not seen by PW.
Copyright 1998 Reed Business Information, Inc.

From Library Journal
Although there has been almost an embarrassment of riches in terms of dessert and baking books this season, Linderman's guide to French pastries and breads is a valuable addition to the pack. All the classic desserts are here, from Tarte au Citron and Chocolate Mousse to Gateau Opera and Almond Tile Cookies, along with a chapter of savory pastries and an interesting, though somewhat limited, selection of breads. Linderman's instructions are detailed, well written, and direct, and she includes a good introductory section as well as glossaries of techniques, equipment, and terms. While there are a number of specialized books for professionals on French pastry, Linderman's knowledgeable yet unintimidating text makes this one of the few good resources on the topic for home cooks. Highly recommended.
Copyright 1998 Reed Business Information, Inc.

About the Author
Shelia Linderman is a professional chef, baker, and food writer and has worked in some of France's and California's best bakeries.She lives in Los Angeles.