The Art of French Bakingby Ginette Mathiot
From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts.The Art of French Baking is the definitive/i>
From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts.The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home.
The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.
The book was translated and edited by Parisian home cook, Clotilde Dusoulier, of the famed food blog chocolateandzucchini.com.
Everybody needs a primer...Adorable!"- The Wall Street Journal"
Mathiot's best chapter is "Gâteaux," where she proffers varieties of nut cakes, spice cakes, chocolate cakes, and even the dreaded fruitcake, whose reputation she may singlehandedly redeem. A solid primer for those looking to indulge in homemade classical pastries, this book will inspire would-be bakers to new heights."- Publishers Weekly
- Phaidon Press
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Meet the Author
Ginette Mathiot (1907-1998), Officier de la Legion d'Honneur, taught three generations how to cook in France and is the ultimate authority on French home cooking. She wrote more than 30 best-selling cookbooks, covering all subjects in French cuisine, including I Know How to Cook (Phaidon).
Clotilde Dusoulier write the popular blog chocolateandzucchini.com, from her Paris apartment.
Most Helpful Customer Reviews
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Previous reviewers do not seem to realise that this book is a translated ressueof an old French cookbook. I love the scope of the recipes, and while most contemporary cookbooks have super-clear step-by-steps and many pictures/illustrations, the directions are still serviceable.
The recipes are quite easy to follow, but not accurate. A step to step picture (such as the family meal from Ferran Adria) would be a plus. So far I made 2 : Yule log and choux pastry dough. The results are very disappointing. I made both recipes with some other French cooking books in the past with excellent results. I would not recommend this book to anybody. It could be very frustrated and discouraging to start French baking with this Amateur book! I have to praise the editor for the selection of desserts. It is outstanding.
Seems to have lots of good recipes but there don't seem to be enough pictures and illustrations. Haven't tried any of the recipes yet but they seem fairly straight forward and most use basic ingredients. Just wish there were more pictures of these beautiful sounding desserts...