Patisserie Made Simple: From Macarons to Millefeuille and more Hardcover – October 7, 2015

love a book in grams, love the recipes, classic methods with fun twists, thanks!

I have numerous dessert books, but this book is easy to follow and puts some of m other books to shame.The back of the book has the basics in nicely laid out photos and instructions.

Finally !!!!! A puff pastry recipe that makes sense !! Well written instructions and easy-to-understand photography. A "keeper" in any home chef's library.

Wonderful French cookies. Thanks for the fast safe shipping.

So... the cover is beautiful, the photographs are gorgeous, but the FIRST recipe I decided to make was so wrong. Turn to page 82 and you'll see that the Creme Brûlée recipe is not only spelled incorrectly (a pet peeve) the temperature is blatantly wrong. I should have listened to my inner voice that said this seemed 'off' but I followed the recipe. Two hours later the creme brûlée was done. The temperature is 100 degrees off. No one cooks a creme brûlée at 275 degrees for 30-40 minutes. It should be 375 degrees. For such a common and simple recipe I'd have expected more. More from the writer and more from the editor. Now every recipe I try out of this cookbook will have to be double-checked online to see if it's reasonable.

A fun book! Makes French Pastry Baking not seem overwhelming. Great Madeleine's! Now on to the French macaron!

I love all the recipes in this cookbook. It's super fun to read about different food items and then go make them with my family.

Excellent overview of Patisserie and basic techniques with some new interpretations. So good my puppy ate half the book! :-)