The Art of French Baking

The Art of French Baking


Edited by Clotilde Dusoulier, By (author) Ginette Mathiot, Translated by First Edition Translations Limited

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  • Publisher: Phaidon Press Ltd
  • Format: Hardback | 336 pages
  • Dimensions: 188mm x 276mm x 42mm | 1,302g
  • Publication date: 1 November 2011
  • Publication City/Country: London
  • ISBN 10: 0714862401
  • ISBN 13: 9780714862408
  • Illustrations note: 150 colour
  • Sales rank: 24,888

Product description

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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Author information

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.

Review quote

'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