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Pastries in the City of Love

This Valentine's Day, experience Paris as a movable feast with Susan Hochbaum's exquisitely romantic photographs of pastries paired with prose from her new book, "Pastry…

"I came to Paris middle-aged, divorced, and newly in love. Granting myself a sabbatical and renting out my suburban home, I moved with my beau to this romantic city for a year of living shamelessly."
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Pastries in the City of Love

"I came to Paris middle-aged, divorced, and newly in love. Granting myself a sabbatical and renting out my suburban home, I moved with my beau to this romantic city for a year of living shamelessly.""One of the great take-out snacks of Paris, the financier is a rich, moist tea-cake with a chewy outer crust, made with copious amounts of melted brown butter mixed with finely crushed almonds and egg whites.""Barquettes are pate sucree shells that can be filled with either sweet or savory ingredients. This one from Jean-Paul Hevin features almonds, chestnut cream mousse, and blackcurrants.""The best patissiers, like all great artists, are driven to create something original. Like haute couturiers, they offer new collections every season, sometimes concocting audacious flavor combinations...and using color, texture and composition in offbeat ways."
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"I came to Paris middle-aged, divorced, and newly in love. Granting myself a sabbatical and renting out my suburban home, I moved with my beau to this romantic city for a year of living shamelessly."
"One of the great take-out snacks of Paris, the financier is a rich, moist tea-cake with a chewy outer crust, made with copious amounts of melted brown butter mixed with finely crushed almonds and egg whites."
"Barquettes are pate sucree shells that can be filled with either sweet or savory ingredients. This one from Jean-Paul Hevin features almonds, chestnut cream mousse, and blackcurrants."
"The best patissiers, like all great artists, are driven to create something original. Like haute couturiers, they offer new collections every season, sometimes concocting audacious flavor combinations...and using color, texture and composition in offbeat ways."
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