Paris Sweets

Dorie Greenspan's 2002 collection draws on Parisian pastry names including Pierre Hermé, Ladurée, and Stohrer, alongside classic French preparations. It is built around recipes and stories from professional pâtisseries, then adapts them for home bakers. [Book record](https://books.google.com/books/about/Paris_Sweets.html?id=AkCuR_lHLJIC) [Greenspan on Paris pastry](https://doriegreenspan.com/old_site/paris-sweets-to-look-forward-to/)

Yes, its range runs from madeleines and buttery sablés to the upside-down tarte Tatin, strawberry tart, and the layered Opera cake. The 2002 book presents these professional French desserts as recipes that can be attempted in a home kitchen. [Google Books record](https://books.google.com/books/about/Paris_Sweets.html?id=AkCuR_lHLJIC)

It was written by American food writer Dorie Greenspan and published by Broadway Books in 2002. The edition record lists 199 pages and describes recipes from Paris's leading pastry shops. [Google Books record](https://books.google.com/books/about/Paris_Sweets.html?id=AkCuR_lHLJIC)

It is both, but the recipes are the working core: Greenspan adds shop lore and Paris context around formulas for cookies, tarts, cakes, and pastries. A home baker can use it for a madeleine or Opera cake without needing access to the original Paris kitchen. [Google Books record](https://books.google.com/books/about/Paris_Sweets.html?id=AkCuR_lHLJIC)