Rating: 
Summary: A very well put together and beautifully presented book
Review: This is another of my rewiews which is a little premature at the present time because although I have had this beautiful book for quite a while, I have not yet made any of the recipes in it. As someone who did not, until recently, aspire to baking any pastries, pies or cakes, whatsoever, who has, neverthless, changed her mind in that she has decided that she wants to learn to bake just a few , I have an opinion about the possible suggestions of some of the other reviewers as to this book's requiring a degree of skill on the part of the cook, in baking. I really have no experience in baking, although some, of course, in cooking not-very- difficult, meals. However, what I did not expect of this author is some attention to what you need, as to the basic equipment that should get you started with what you want to start with (along with other books I have, ranging from The Fannie Farmer Cookbook by Marion Cunningham to The Cordon Bleu Complete Cooking Techniques, both available at this site and worth it as well) and clearly presented enough recipes, from the ingredients to the actual making of the things you want to make for me to decide to give it a go. There are two things I'd like to start with, which are not necessarily logical pastries for someone like me, with no baking experience, to begin with, but which I feel I can manage with her help. I know, I know, I should at least wait until this summer and try Marion Cunningham's deep dish apple pie (with a slice of cheddar cheese on top). However, I can't, so MY first order of business is going to be Linda Dannenberg's Croissants (yes 'plain' because I am going to stuff them with my kind of cooked filling-and no it isn't melted cheese). Despite the fact that Au Bon Pain, here in Westchester, makes delicious plain croissants, I have vowed make them myself, Linda Dannenberg's way, with my preferred stuffing. I would like to say that it is, in part, this author's presentation, as well as the other cookbooks I just referred to , that helped me to decide to try this at this point, regardless of what any naysayers might have suggested. That said, it may not be always that easy for everone interested in some of these recipes to buy all of the ingredients required where they usually shop for food. I was not able to find the cake flour she says one needs for croissants, in two local supermarkets, but this author gives, in the back of the book, a list of companies with their addresses, from which certain items can be ordered, and I was able to order it from a manufacturer in this country (who is apparently well known and does sell some more, perhaps more commonly used, kinds of flour in my local supermarkets, and I have it here. So if you think there are recipes you are interested in in this book that might call for ingredients that may not be so easy for you to obtain where you live, you should be aware that her book does provide help (and of course there's the internet). Also, although this book is full of wonderful photographs of delicious looking pastries I may try someday, it is also true that in the interest of keeping fit, including not becoming overweight at all (which I feel would be a horrible choice for me to make), I have concluded that there is only so much of the kind of food in this book that I can allow myself in a given period of time, which means that I am only going to mention one more pastry (-of which there is a truly scrumptious looking full page color photograph, for one to try to approximate as best one can). It is called Tarte au Pommes Rissolés, and is made with sautéed apples, a cream filling, and puff pastry (While it will not displace the deep dish apple pie I expect to bake later this year, it looks so appetizing that I don't see how I can NOT try to bake it soon, even if the result will be, without doubt, anything but expert. I have perused this book for some time and on that basis, as well os the above, I very much recommend it. However, as beautiful as it is for a cookbook, I really don't think it belongs on anyone's coffee table (and I may not be the only person who is just not the type to put a cookbook, or indeed any large book, on a coffee table). This book is worth it AS THE COOKBOOK THAT IT IS and belongs in the kitchen!! I am very glad that I found it at this website and have it.
Rating: 
Summary: The best baking book I have
Review: This is without a doubt the best baking book I have and I have at least 20. I learned about from a professional pastry chef who said it is her favorite and I must agree.
Rating:
Summary: Excellent reciepes esp manageable for the home cook
Review: Thus far, I have made the ham, cheese, and olive loaf and a few pastries out of this book and they came out fabulously. I absolutely love this book and highly recommend it to home cooks. The reciepes are manageable and the ingredients are easy to find, or options are suggested. Don't be scared byt he fact that these are French chefs.
Rating:
Summary: You'll Make These Recipes Your Own
Review: You'll make many of these recipes your own, as I have. This is a book written with absolute awe of French patisserie, and yet the recipes are extremely well presented for American kitchens. The type is a little difficult to read, however. The book is one of the excellent examples of coffee tables books that serve also as workaday cookbooks. Paris is tops in world pastry, and this book captures its essence. One caveat: it's awfully hard to read this book without springing for an airline ticket. Be warned!Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
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