Antonin Careme
Auguste Escoffier
canneles
Category=WBN
Category=WBVS
Category=WTH
chocolate mousse
croissants
eclairs
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_travel
forthcoming
French baking cookbook
French history
In Love with Paris
macarons
madeleines
mille-feuille
Paris travel
pastries
patisseries
The religieuse
The Saint-Honore
Product details
- ISBN 9781761501609
- Dimensions: 170 x 215mm
- Publication Date: 01 Dec 2026
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
Far more than a cookbook, A Sweet Trip to Paris is an invitation to explore the irresistible world of French pâtisserie. From timeless classics such as the Saint-Honoré, the Paris-Brest and the chocolate éclair, to creative modern treats like matcha-white chocolate and rose madeleines, Elisabeth Pérotin celebrates the full array of French desserts and the fascinating anecdotes behind their creation.
For every one of the 40 recipes, there are charming illustrations and photos, a brief history of the pastry and then a recipe based on historical documents that has been adapted for modern kitchens. As you cook your way through this book, you'll encounter queens and kings such as Marie-Antoinette, Louis XIV and Catherine de' Medici, as well as brilliant culinary minds like Antonin Carême and Auguste Escoffier, who forever changed the art of French baking.
And if you're tempted to visit Paris to taste the best of the city's patisseries, there is a travel guide at the end of the book with Elisabeth's favourite sweet spots by arrondissement.
Whether you're a budding baker, gourmet, history buff or Francophile, this book is your ticket to sweet French delights on every page. Bon voyage!
For every one of the 40 recipes, there are charming illustrations and photos, a brief history of the pastry and then a recipe based on historical documents that has been adapted for modern kitchens. As you cook your way through this book, you'll encounter queens and kings such as Marie-Antoinette, Louis XIV and Catherine de' Medici, as well as brilliant culinary minds like Antonin Carême and Auguste Escoffier, who forever changed the art of French baking.
And if you're tempted to visit Paris to taste the best of the city's patisseries, there is a travel guide at the end of the book with Elisabeth's favourite sweet spots by arrondissement.
Whether you're a budding baker, gourmet, history buff or Francophile, this book is your ticket to sweet French delights on every page. Bon voyage!
Based just outside Paris in the Champagne region of France, Elisabeth Pérotin is a professional photographer and writer with years of experience capturing Paris through her lens and words. She is the creator of the online magazine frenchglimpses.com, dedicated to French culture, food and travel. She has also collaborated with renowned publishers such as Quérido and her photographs have been featured in Le Figaro.
Elisabeth's work is fuelled by a lifelong passion for French history and the art of traditional pastry. For this book, she not only selected the recipes and wrote the text, but also captured the soul of Paris through her photographs and created each of the hand-painted watercolour illustrations. Her baking expertise is based on years of practice and training: she completed several internships with the renowned French pastry chef Cyril Lignac at his Cuisine Attitude school in Paris, specialising in choux pastry and macarons. She also honed her skills with the pastry chefs at Les Crayères, a Michelin-starred restaurant in Reims.
Elisabeth's work is fuelled by a lifelong passion for French history and the art of traditional pastry. For this book, she not only selected the recipes and wrote the text, but also captured the soul of Paris through her photographs and created each of the hand-painted watercolour illustrations. Her baking expertise is based on years of practice and training: she completed several internships with the renowned French pastry chef Cyril Lignac at his Cuisine Attitude school in Paris, specialising in choux pastry and macarons. She also honed her skills with the pastry chefs at Les Crayères, a Michelin-starred restaurant in Reims.
