Perfect Patisserie: Mastering Macarons, Madeleines and More
This book is for the home baker, with details on how to make the various parts and how to assemble them. It's fully and richly illustrated, with tips and advice  for a range of foods dealing with choux paste, tarts, gateaux,  entremets, petits fours, fillings and frostings, plus decorating. Preparations have their ingredients listed in both metric and  avoirdupois measurements, but there is no overall table of equivalents.  There is also a glossary and a resource list. Try apple crumble and custard caramel eclairs, maple syrup-bacon-blueberry macarons, green tea and white chocolate and lemon delice, or arlette cookies. Have fun! (Dean TudorFood and Drink Books in Review2013-09-01)