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Breads, Pastries, and Desserts of France

Baking: French Specialty Cakes with Pierre Hermé

Source: MarthaStewart.com


Article

 

Author

 

Source

 

Date

French Chefs Offer Daring Takes on the Traditional Yule Log

      Agence France-Presse   22 Dec 2005

 

           

Helping an Old French Art to Rise

  Deborah Baldwin   New York Times   29 Nov 2003
             

The End of Chocolate (as a Chocolatier Knows It)

  John Tagliabue   New York Times   4 Sep 2003
             

Signature Pastries to Go?

  Klancy Miller   Bonjour Paris   Nov 2002
             

Remembering a remarkable baker

  Patricia Wells   International Herald Tribune   8 Nov 2002
             

For the Love of Chocolate

  Monique Y. Wells   Bonjour Paris   Oct 2002
             

Waffle and a Wink, the French Way

  Dorie Greenspan   New York Times   24 April 2002
             

Where All Paris Can Be Found, Indulging in the Afternoon

  Dorie Greenspan   New York Times   23 Jan 2002
             

Who Makes the Best Pastries in Paris?

  Christopher Petkanas   Travel & Leisure   1 Nov 1999
             

Dream Cake

  Kathleen Brennan   Saveur   April 1999

 Pastry Chefs argue about the recipe, but everyone agrees that the opulent dacquoise is one of the glories of French cake making.

Christmas Logrolling

  Susan Hermann Loomis   Epicurious.com   21 Dec 1998

Būche de Noel – tiny, individual log-shaped cakes – is the north of France's Christmas cake, just as Pompe ą l'Huile (a fruit cake made with olive oil) belongs to southern France.

Chocolate Heaven in Lyon

  Susan Hermann Loomis   Epicurious.com   5 Mar 1998
             

Bells and Fishes

  Susan Hermann Loomis   Epicurious.com   5 Mar 1998

Fish and bells? Yes, both are inextricably part of French Easter, and pastry shops make the most of them.


French Apple Desserts

Apple Gāteau with Anne

Anne Willan MarthaStewart.com
       

Tarte Tatin: The Apotheosis of the Apple

Joan Munkacsi Bonjour Paris Jan 2002

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