Frank Adrian Barron takes readers on a soothing and inspiring culinary adventure in Sweet Paris, a sugary balm for the weary soul. Barron moved to Paris in 2012 with his now-husband and, while adjusting to his new life, found his homesickness manifesting as a longing for the cakes he grew up with in the United States. The recipes in Sweet Paris are the result of Barron's years of experimentation and success in blending French traditions and ingredients with the ones he knows well as an American.
Just as the seasons of a year guide French cooking, so, too, do they give this recipe book its organizational structure. Each section features available produce and dining preferences. The city itself is always present, especially in Joann Pai's images of Parisian markets, parks and sidewalk cafés. Her use of light in ephemeral photographs of sumptuous cakes and pastries elevates Barron's transportive prose.
Recipes like Cinnamon Swirl Bundt Cake and White Chocolate & Cassis Bûche de Noël showcase the range of complexity and mix of culinary traditions found in Sweet Paris. Though the recipes vary in complexity and true beginners may initially be intimidated, Barron writes like a new friend recalling a decade of love, friendship and delicious pastries, inviting even hesitant cooks to enjoy the sweet life with him. Brief digressions, such as when he highlights "must-not-miss" experiences, will remind readers--even from the comfort of their own homes--of the joys of novelty and travel through the lens of food. --Suzanne Krohn, librarian and freelance reviewer