La Patisserie Parisienne: 70 Recettes Au Coeur De L'Histoire

In La Pâtisserie Parisienne, pastry chef Arnaud Delmontel explores the ties between the city and its most storied desserts. From the golden croissant to the theatrical croquembouche, from a millefeuille’s delicate layers to the once-scandalous puits d’amour, this book traces the evolution of 70 pastries, pairing each recipe with the history that shaped it.  Rather than presenting a simple catalog of recipes, Delmontel structures his tour of Parisian pastry by neighborhood: the grand tearooms of Opéra and Palais-Royal, the café-lined streets of Montmartre and the Latin Quarter, the quieter traditions of Grand Paris. Each chapter offers insight into how certain pastries became signatures of their surroundings, whether through royal favor, café culture, or generations of devoted artisans.  The recipes themselves remain true to tradition, with clear guidance for bakers who want to recreate these pastries with the same precision found in a Parisian patisserie. Some will be familiar, others