The Art of French Baking [Hardcover]

Ginette Mathiot (Author), Clotilde Dusoulier (Editor), Annabel van Nieuwkerk (Translator)

Book Description

Publication Date: November 5, 2011

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.

The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.

The book was translated and edited by Parisian home cook, Clotilde Dusoulier, of the famed food blog chocolateandzucchini.com.

Editorial Reviews

Review

"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 "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

About the Author

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, including I Know How to Cook (Phaidon).

Clotilde Dusoulier write the popular blog chocolateandzucchini.com, from her Paris apartment.

Product Details

• Hardcover: 368 pages
• Publisher: Phaidon Press (November 5, 2011)
• Language: English
• ISBN-10: 0714862576
• ISBN-13: 978-0714862576
• Product Dimensions: 10.9 x 7.4 x 1.5 inches
• Shipping Weight: 3.3 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #69,764 in Books (See Top 100 in Books)
  • #89 in Books > Cookbooks, Food & Wine > Regional & International > European > French

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Most Helpful Customer Reviews

11 of 12 people found the following review helpful

4.0 out of 5 stars A trip to the patisserie December 14, 2011

By wogan TOP 50 REVIEWER

Format:Hardcover

French cooking seems to over awe many...what this book does is create steps to make some of the typical French desserts. Physically, the book is well put together and solid, with an almost padded cover. There are two ribbons to keep your place. Some coloured drawings and a few photographs of the recipes make it an attractive book, easy to read and use.

It contains an introduction to baking, basic recipes, small cakes, gateaux, tarts and pastries, cookies, milk and egg desserts, some desserts by noted chefs, a glossary and an index.
The advice in the beginning is well done and would inspire confidence in most cooks. Necessary equipment and ingredients are explained. Techniques are detailed for the basic recipes and the different types of desserts. Even ovens and afternoon tea are discussed. Recipes include prep time.
These are the desserts one does find in France and in most of Europe - not too sweet and overwhelming, but delicate and distinctive.
We have enjoyed their version of cheese straws made with Gruyere cheese and the marbled gateau.

With some patience even a relatively inexperienced cook could produce most of these recipes. It is an interesting book to add to a cookbook collection.

9 of 10 people found the following review helpful

3.0 out of 5 stars I may be doing things wrong, but get little guidance from this book May 3, 2012

By Michael Weyandt

Format:Hardcover

The book is chock full of recipes and beautiful photographs, and most everything I've tried thus far tastes great. However, more than half of the recipes I've attempted have significant problems with texture or volume. I'm not an expert baker by any means, but I've successfully produced many good items from other books. If there are technical flaws I'm making, the book doesn't give me enough pointers to avoid them, and I'm not experienced enough to know what they are without guidance. Then again, maybe the measurements are sometimes off, as another review has mentioned?

Also, many cakes look significantly different from the pictures in terms of volume. In particular, the Gateau au chocolat, which I attempted twice, seemed to be less than half as tall as the one pictured, though the texture seemed the same--and the recipe called for a 9" pan and I'd substituted an 8" one!

Overall, handsome book, but I wish the recipes turned out better.

5.0 out of 5 stars French Cooking made Simple April 1, 2013

By Connie Ferguson

Format:Hardcover|Amazon Verified Purchase

I had the original in French years ago and loved it. Like that the recipes are short but delicous and simple