The Art of French Baking

( 3 )

Overview

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 ...

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Overview

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.

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Editorial Reviews

Publishers Weekly
Drawing on updated recipes from Mathiot’s 1932 Je Sais Cuisinier (I Know How to Cook) and 1938 Je Sais Faire La Pâtisserie (I Know How to Make Pastries), this collection provides an informative and accessible introduction into the realm of French pastry making. Believing that homemade baked goods and desserts shouldn’t be considered a luxury, Mathiot argues that they can be easily made at home less expensively and with better ingredients and nutritional value by anyone with a little time and a minimum of equipment. To that end, she serves up recipes geared to the nonprofessional baker that cover everything from basics like pie dough, tarts, cakes, and soufflés. Frostings and fillings abound and range from the typical pastry cream to almond custard and crème anglaise. Also included are numerous cookies that are sure to delight—like hazelnut tuiles, snowballs, and spoon cookies—and custards, meringues, and fruit desserts, including baked pears, plum charlotte, and apple hedgehogs. However, 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. (Dec.)
From the Publisher
"The steps are simple, the results are stunning!"- Reader's Digest

"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

Library Journal
Originally published in 1938, Mathiot's Je sais faire la pâtisserie (I Know How To Make Pastries) was a follow-up to her wildly successful Je sais cuisiner (I Know How To Cook, first published in English by Phaidon in 2009). Here, Dusoulier (Clotilde's Edible Adventures in Paris) pairs updated recipes from these definitive books with ten contributions from famous pastry chefs such as Sadaharu Aoki, Pierre Hermé, Michael Laiskonis, and François Payard. French baking enthusiasts and fans of Phaidon's other cooking bibles (The Silver Spoon; 1080 Recipes) will enjoy this historical reference packed with simple recipes for homemade French classics. Sara Mulvanny's illustrations and Yoko Inoue's photographs give the book a charming, vintage aesthetic.
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Product Details

  • ISBN-13: 9780714862576
  • Publisher: Phaidon Press
  • Publication date: 11/5/2011
  • Pages: 368
  • Sales rank: 583,164
  • Product dimensions: 7.30 (w) x 10.90 (h) x 1.60 (d)

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.

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Customer Reviews

Average Rating 2.5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted November 23, 2012

    Previous reviewers do not seem to realise that this book is a tr

    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.

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  • Posted December 31, 2011

    Not recommended

    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.

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  • Anonymous

    Posted November 2, 2011

    Not sure yet

    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...

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