The Art of French Baking

Description

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.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. Je sais cuisiner was her definitive, most comprehensive work, which brings together recipes for every classic French dish.

“This book reminds you of the vast range of patisserie imprinted in French DNA.”—The Independent

“If you’ve ever stood with your nose pressed to the window of a French patisserie, you’ll love this hefty collection of 350 recipes.”—BBC Good Food

“In its chic white leatherette binding, this is the last word on classic French patisserie.”—Daily Mail

“Everybody needs a primer… Adorable!”—The Wall Street Journal

“The steps are simple, the results are stunning!”—Reader’s Digest

“Beautiful… The layout is clean and the photographs enticing without being off-puttingly perfect. I love French patisserie and have spent many an hour trying to get my pâte sucrée tart cases just so, so I really enjoyed trying a few things here.”—Observer Food Monthly

“From Proustian madeleines to the almondy prototype of ultra-fashionable, fruit-flavoured macaroons, this book reminds you of the vast range of patisserie imprinted in French DNA.”—The Independent

“Celebrates French pastry… and demystifies it… You can’t read more than a couple of pages without feeling desperately in need of a sophisticated sweet.”—The Globe and Mail (Canada)

“The Art of French Baking reveals the secret of stylish pastries.”—The Times

“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

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