The Art of French Baking

The Art of French Baking


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From classic fruit tarts and delicious eclairs to airy souffles to elaborate gateaux, French pastries are unlike anything else in the world. Following the success of the French culinary bible I Know How to Cook by Ginette Mathiot, The Art of French Baking features more than 350 classic recipes for making authentic French pastries and desserts.

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  • Hardback | 336 pages
  • 188 x 276 x 42mm | 1,301.8g
  • Phaidon Press Ltd
  • LondonUnited Kingdom
  • English
  • 150 colour
  • 0714862401
  • 9780714862408
  • 24,897

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'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 'A solid primer for those looking to indulge in homemade classical pastries, this book will inspire would-be bakers to new heights.' Publishers Weekly 'The steps are simple, the results are stunning!' Reader's Digest

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About Ginette Mathiot

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.

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