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 | 368 pages
  • Dimensions: 188mm x 279mm x 41mm | 1,497g
  • Publication date: 5 November 2011
  • Publication City/Country: London
  • ISBN 10: 0714862576
  • ISBN 13: 9780714862576
  • Edition statement: Us English.
  • Sales rank: 225,370

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

'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, packed with jewel-like mararons, sophisticated gateaux and little fruit tarts'. BBC Good Food '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 pate sucree 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 '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 'Gateaux,' 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