A dazzling cookbook featuring 59 seasonal dessert recipes with
American and French influences, accompanied by exquisite
photographs and tips on serving and hosting with French flair for
any occasion, from a casual afternoon teatime to an intimate dinner
party to a festive holiday gathering. Moving to Paris in the winter
of 2012, California native Frank Adrian Barron reveled in exploring
his new city. Exploring Paris's different arrondissements, he would
sample the assortment of patisseries on offer in each-Madeleines,
macarons, eclairs, Paris-Brest, mont-blancs, and other sweet,
buttery delicacies. But as much as he loved these delicate
confections, he eventually found himself longing for a taste of
home. To satisfy his cravings, he began recreating in his Paris
kitchen the classic desserts he'd enjoyed growing up in Southern
California-childhood favorites like his mom's signature Cinnamon
Brown Sugar Bundt Cake, Lemon Bars, and classic American-style
layer cakes. When word of his delicious desserts spread, Frank went
from hosting intimate afternoon cake parties for friends to baking
for local cafes. Soon he was known best for making French desserts
inspired by American ingredients and American desserts with bit of
French flair. His profile rose with notice from French and American
publications, including Time Out Paris, Bake from Scratch, and Fou
de Patisserie, and soon, Frank was hosting cake decorating
workshops in his Marais apartment, accepting commissions, and
developing a devoted following as @cakeboyparis on Instagram. In
Sweet Paris, Frank brings together the best elements of French
style and American baking. Inspired by the tradition of l'heure du
gouter, a daily French tradition similar to British teatime, and
autour de la table, the idea of gathering around the table with
good friends and delicious food, Sweet Paris is a love letter to
the sublime world of desserts and the City of Light. Here are 59
recipes for irresistible baked goods, organized by season, using
the peak fruits and flavors of each, including: Spring-Cherry
Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart,
Very Vanilla Cake Summer-Strawberry Tart, Chocolate Cherry Layer
Cake, Lavender Honey Madeleines, Pavlova with Summer Berries
Fall-Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline
All Day Cake, Gateau Opera Winter-Medjool Date Cake in Orange
Caramel Sauce, White Chocolate and Cassis Buche de Noel, Lemon
Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread In
addition, Frank offers tips and advice for becoming a
quintessential Parisian host, including creating stunning floral
arrangements, creating the perfect cheese plate, setting the table
with French flair, and much more. Illustrated with Joann Pai's
gorgeous photographs, this wonderful cookbook and style guide
delivers a taste of sweet Paris no matter where you are.
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