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By
Linda Dannenberg and
Guy Bouchet (photographer)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Gramercy
Publication date
March 1, 2005
Pages
160
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780517224908
ISBN-10
0517224909
Dimensions
0.50 by 8.75 by 11.50 in.
Weight
2.15 lbs.
Availability§
Publisher Out of Business
Original list price
$12.99
§As reported by publisher
Amazon.com says people who bought this book also bought:
The Bread Baker's Apprentice | Cannelés De Bordeaux | French Tarts | Paris Bistro Cooking | Patisserie at Home | The Italian Baker | The Art of French Pastry | Tartine Bread | Miette
The Bread Baker's Apprentice | Cannelés De Bordeaux | French Tarts | Paris Bistro Cooking | Patisserie at Home | The Italian Baker | The Art of French Pastry | Tartine Bread | Miette
Summaries and Reviews
Amazon.com description: Product Description:    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-PÃTISSERIE 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-PÃTISSERIE 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-PÃTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.
    PARIS BOULANGERIE-PÃTISSERIE 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-PÃTISSERIE 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-PÃTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.
Editions
Hardcover
The price comparison is for this edition
from Gramercy (March 1, 2005)
9780517224908 | details & prices | 160 pages | 8.75 × 11.50 × 0.50 in. | 2.15 lbs | List price $12.99
About:    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.
About:    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.
from Clarkson Potter (October 1, 1994)
9780517592212 | details & prices | 9.00 × 11.50 × 0.50 in. | 2.20 lbs | List price $35.00
About: A gastronomic tour of some of Paris's finest pastry shops and bakeries features dozens of recipes for such treats as Almond Croissants and Caramel Mousse Cake, along with food lore, histories of each shop, and more.
About: A gastronomic tour of some of Paris's finest pastry shops and bakeries features dozens of recipes for such treats as Almond Croissants and Caramel Mousse Cake, along with food lore, histories of each shop, and more.
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