Parisian chef Eric Kayser is the owner of more than 80 Maison Kayser boulangeries worldwide. In Maison Kayser's French Pastry Workshop, translated from the French, he offers instructions for numerous desserts so that cooks can "create from their own hands something sweet for sharing and out of friendship." From simple sweets like Almond Biscuits to more elaborate meringue and choux pastries, Kayser covers a variety of visually appealing desserts. Every recipe has a color photograph, and in step-by-step instructions, Kayser demonstrates complicated techniques, such as making puff pastry dough. Cookbook aficionados will be pleased with measurements in both U.S. standard and metric. While this is not a cookbook for beginning bakers, it is written so that home bakers with a modicum of experience will have success with each recipe. Those looking to replicate authentic French confections will find this cookbook a delightful resource. --Cindy Pauldine, bookseller, the river's end bookstore, Oswego, N.Y.