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Sweet Paris: Seasonal Recipes from an American Baker in France

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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 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, �clairs, 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 P�tisserie, 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 go�ter, 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, G�teau Opera Winter--Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis B�che de No�l, 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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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 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, �clairs, 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 P�tisserie, 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 go�ter, 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, G�teau Opera Winter--Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis B�che de No�l, 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.

53 review for Sweet Paris: Seasonal Recipes from an American Baker in France

  1. 4 out of 5

    Michael

    This was a very easy five stars. Frank is adorable and it’s hard not to be envious of all the gorgeous photos of his apartment and life in Paris. I see I have a lot of competition for good transferware pieces at the flea market! But mostly, it gets five stars for all of the wonderful recipes that are not going to help me get my growing waistline under control. From pistachio cherry tea cake to cinnamon swirl Bundt cake and blood orange mini Bundt cakes, I’m going to be a very busy baker. This bo This was a very easy five stars. Frank is adorable and it’s hard not to be envious of all the gorgeous photos of his apartment and life in Paris. I see I have a lot of competition for good transferware pieces at the flea market! But mostly, it gets five stars for all of the wonderful recipes that are not going to help me get my growing waistline under control. From pistachio cherry tea cake to cinnamon swirl Bundt cake and blood orange mini Bundt cakes, I’m going to be a very busy baker. This book was wonderfully delicious from the title page to the ending acknowledgements.

  2. 4 out of 5

    dessertcomes1st

    Aside from the recipes, the big plus to this book is the author’s tips on what to do/see during the four seasons in Paris. The pictures of him walking through Paris were also a good, personal accent to the book.

  3. 4 out of 5

    Morganne

    An absolutely gorgeous book, with wonderful stories and some delicious recipes!

  4. 4 out of 5

    Melinda

  5. 4 out of 5

    Mary Marraccini

  6. 4 out of 5

    Hope

  7. 5 out of 5

    Tiffany

  8. 5 out of 5

    Lindsey

  9. 5 out of 5

    Salena

  10. 5 out of 5

    Marianna

  11. 5 out of 5

    Shannon

  12. 4 out of 5

    Kim

  13. 5 out of 5

    Susan Cavallin

  14. 5 out of 5

    Kimberly

  15. 5 out of 5

    Megan

  16. 5 out of 5

    Jennie

  17. 5 out of 5

    Catherine

  18. 4 out of 5

    Patrick Fay

  19. 5 out of 5

    James Rose

  20. 5 out of 5

    Sheron

  21. 5 out of 5

    Caralen

  22. 4 out of 5

    Nadia

  23. 5 out of 5

    Brandi Bales

  24. 5 out of 5

    James Canfield Jr

  25. 5 out of 5

    Sutanya Dacres

  26. 5 out of 5

    Kay

  27. 4 out of 5

    Reagen

  28. 5 out of 5

    Kristin Goulet

  29. 5 out of 5

    Amy Gray

  30. 4 out of 5

    Mandy Df

  31. 4 out of 5

    Eric Dowdle

  32. 5 out of 5

    Amanda

  33. 4 out of 5

    LS kitchen

  34. 4 out of 5

    Kristen

  35. 4 out of 5

    Debbie

  36. 5 out of 5

    Kimberly

  37. 4 out of 5

    Lauren

  38. 5 out of 5

    Kat

  39. 5 out of 5

    Allison Parker

  40. 5 out of 5

    Erin

  41. 5 out of 5

    Jennifer

  42. 5 out of 5

    Mikayla

  43. 4 out of 5

    Sarah Duclos

  44. 5 out of 5

    Serena

  45. 5 out of 5

    Brittany Harrington

  46. 5 out of 5

    Sara

  47. 4 out of 5

    TR

  48. 5 out of 5

    Julia

  49. 5 out of 5

    Lisa

  50. 5 out of 5

    Annie

  51. 5 out of 5

    Jennifer

  52. 5 out of 5

    Caitlin

  53. 4 out of 5

    Johanna Berger

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