The New French Baker: Perfect Pastries and Beautiful Breads from Your Kitchen

I borrowed this book from a library, used it extensively over the last three months, and finally bought it. It is worth every penny. This book consists of the following sections: The baker's elements The classics Pastry shop cakes and pastries Regional specialties Neo-classics Rolled yeasted pastries Cookies Chocolates Simple chocolate desserts Ice creams and sorbets Savory pastries Breads The basics Sponge and meringue bases Doughs Creams, fillings, toppings, and glazes Sauces Preserves and flavorings At the end come techniques, equipment, terminology, glossary, and mail-order sources. I am quite an experienced baker, but I did improve my general baking skills thanks to this book. Whether within specific recipes or in "The basics" section, all instructions are clear, precise, and on an excellent level of specificity. Sheila Linderman also explains "whys," and she does it with an understanding of the American audience. For example, she warns against burns caused by hot sugar, or she explains very precisely how to fill certain types of pastry with cream and to which degree, or how exactly achieve the crust typical for French breads. I followed her instructions on timing, temperature, baking stone, and steam production precisely, and I produced THE bread which I had never achieved before, even following instructions of Shirley Corriher. The drawings are very helpful and take the guesswork out of the process. Eating habits are part of a culture, and the author discusses some of French traditions concerning, say, bread, so that they are understanddable for an American reader. I appreciate that she offers solutions on how to adjust French baking to American habits and specifies that those adjustments will not compromise original flavor. I also appreciate the authors subtle sense of humor which adds to the pleasure of both reading and working on recipes. The only improvement for which I could wish would be more photographs of the finished products, but then the book would had been more expensive. I recommend this book very highly.

While all French women seem to be born with a natural affinity for cooking, only a few know how to bake. If you're ever in France, try looking for a book detailing classic French baking and you'll see what I mean. They just don't exist.Of course, the French do love baked goods, but tradition has dictated that we leave their creation to the masters. Even the tiniest village in the French countryside will have an assortment of boulangeries (bakeries) and patisseries (pastry shops). And, if you walk through the village early enough in the morning, most of the people you encounter will be coming home with their daily baguette. When our bakeries and pastry shops close for their own month long summer holiday, we usually just do without.The New French Baker has literally, for me, at least, brought the joy of authentic French baking to France. In one big, wonderful book, Sheila Linderman has gathered together authentic and delectable recipes for classic French breads, pastries and desserts.Linderman first details the basics and she also explains exactly how to make the various French pastry doughs, something most French cooks aren't well acquainted with.All of the favorite classics are included: Tarte Tatin, Tarte au Citron, éclairs, millefeuilles, palmiers, choux à la crème, crepes, crème brulée and more.Linderman's step-by-step instructions make sure you always create the perfect brioche and the most impeccable raspberry tarte. There is even a special section on the proper handling of fresh ingredients such as butter, flour, eggs and chocolate.The chocoholics in your life will love Linderman's truffles as well as her Four-Tiered Chocolate Mousse.Although the recipes in this book are certainly delicious, they are all quite difficult to make. This is not a book for the beginning baker; it is more suited to one with some experience who wants to expand his or her horizons in the areas of breads and pastries.The only problem I have with the book is a small one: the inclusion of more photos of these wonderful (and gorgeous!) pastries would have been a definite plus and would have added to the value of the book.But thanks to Sheila Linderman and The New French Baker, my family and I are now enjoying delicious classic French pastries right from our own kitchen for the very first time! C'est magnifique!

This is one of the best books on French baking that I have ever seen. The recipes are clearly written and easy to understand, ensuring success each time. The author gives us a wide variety of recipes, from heavenly eclairs to flaky croissants. The bread recipes are also excellent. For anyone with an interest in French cuisine, this book is an absolute must.

I've been searching for a great croissant recipe and found it and more in this wonderful book. Sheila Linderman writes clear and detailed instructions in her recipes, but she also provides valuable tips and techniques that give you a foundation for greating your own recipes. So if you're an improvisational cook like me, you can use this book as a guide and reference as you experiment with new ideas. (The croissants, btw, took two days of mixing, rising, rolling, and layering--but they were definitely worth all the effort. When I took them out of the oven and sampled that first, freshly baked, golden brown crescent, I felt like I'd been transported to Paris!)

The recipes contained in this book resulted in the best pastries, croissants and breads I have ever made. The recipes were easy to follow and can turn even the most beginner's kitchen into a french bakery. The croissants were to die for!