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    The Art of French Baking (Hardback) Edited by Clotilde Dusoulier, By (author) Ginette Mathiot, Translated by First Edition Translations Limited

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    DescriptionFrom 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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    Title
    The Art of French Baking
    Authors and contributors
    Edited by Clotilde Dusoulier, By (author) Ginette Mathiot, Translated by First Edition Translations Limited
    Physical properties
    Format: Hardback
    Number of pages: 368
    Width: 180 mm
    Height: 270 mm
    Thickness: 38 mm
    Weight: 1,361 g
    Language
    English
    ISBN
    ISBN 13: 9780714862576
    ISBN 10: 0714862576
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN
    LC subject heading:
    BISAC Merchandising Theme: ET050
    Ingram Theme: CULT/FRANCE
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    LC subject heading: , ,
    DC21: 641.865
    B&T Approval Code: A97406023
    LC subject heading:
    BISAC V2.8: CKB004000
    B&T Approval Code: A97405000
    B&T Modifier: Geographic Designator: 17
    BISAC V2.8: CKB034000
    DC22: 641.865, 641.81/5
    LC classification: TX765 .M37 2011
    LC subject heading:
    Edition statement
    Us English.
    Publisher
    Phaidon Press Ltd
    Imprint name
    Phaidon Press Ltd
    Publication date
    05 November 2011
    Publication City/Country
    London
    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