To get the free app, enter your email address or mobile phone number.
The Art of French Baking Hardcover – November 5, 2011
Frequently Bought Together
Customers Who Bought This Item Also Bought
"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
Clotilde Dusoulier write the popular blog chocolateandzucchini.com, from her Paris apartment.
More About the Author
Top Customer Reviews
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.
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.
Most Recent Customer Reviews
I had the original in French years ago and loved it. Like that the recipes are short but delicous and simplePublished on April 1, 2013 by Connie Ferguson
Not only is this book filled with tons of recipes for french baking staples, it also guides you through the basic components, so you can take individual elements and get... Read morePublished on October 3, 2012 by J. Nasch
This book offers a lot but for a home cook who likes to dabble it is a bit overwhelming...there are lots of recipes...it would suit the cook who was more aspiring. Read morePublished on September 2, 2012 by Johnrs
Delightful, easy recipes that teach the reader the simplicity of all baking, not only French. The Forward explains the author's theory on baking when she says, "... Read morePublished on May 17, 2012 by dode343
If you can bake at all do not purchase this book. Measurements are given in volume and not weight. Do the French bake this way? A real disappointment. Read morePublished on January 6, 2012 by Giacomo