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Le Creuset French Baking [Hardcover]

Sue Lawrence
4.0 out of 5 stars  See all reviews (4 customer reviews)

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Product details

  • Hardcover: 96 pages
  • Publisher: Prentice-Hall (3 Nov 1997)
  • Language: English
  • ISBN-10: 0859419495
  • ISBN-13: 978-0859419499
  • Product Dimensions: 19.6 x 19.4 x 1.2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 772,410 in Books (See Top 100 in Books)

Product Description


In this cookery book, the author draws upon her culinary experiences in France to create baking recipes such as: goat's cheese and artichoke tart; Normandy apple cake; "Tarte au Chocolat"; and strawberry "Mille Feuille".

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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Getting harder to find... 28 Jan 2004
...this super book by the author of Sue Lawrence's Book of Baking.

Approx 19.5 cm square, this book has 64 pages split over main chapters:

1. Breads
2. Savoury Tarts
3. Cakes
4. Sweet Tarts
5. Biscuits & Special Occasion Cakes
6. Basic Baking Recipes

sandwiched between a foreword/ introduction and an index.
Includes American and Australian conversion charts.

Publisher: Simon & Schuster Language: English ISBN: 0859419495

Full colour photographs of each recipe and written in an easy-to-follow style.

'The wonderful breads and spectacular tarts and cakes of French boulangeries and patisseries are among the most characteristic of French foods. They are also, we imagine, among the most difficult to reproduce in our own kitchens, but in 'French Baking', Sue Lawrence demystifies the processes of making French breads, pastries and cakes. Her simple, friendly recipes make full use of the food processor and other labour-saving essentials allowing the cook to create a wonderful range of French baking without undue fuss and bother. Inside you'll find delicacies from every region of France - rustic breads, savoury tarts full of good things, fruit-laden sweet tarts and mouth-watering cakes and delicate biscuits.
Sue Lawrence was the winner of the BBC 'Masterchef', in 1991, and has since gone on to become a regular contributor to the food pages of the 'Sunday Times', Sainsbury's 'The Magazine', 'Country Living' and 'Wine Magazine' among many others.
She has written several cookbooks and is a dedicated home baker.
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4.0 out of 5 stars Near perfect condition. 27 Dec 2013
Verified Purchase
4 star rating as just a couple of small indentations on inner hard edges, but this is not detrimental.

Haven't actually tried the recipes yet but I know they will be yummy. I wanted this book because we live in France and I enjoy making and eating French food.

Top marks.
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2 of 3 people found the following review helpful
5.0 out of 5 stars Le Creusets French Baking 11 Sep 2009
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Purchased for my daughter in law after seeing my well thumbed copy here in France - delighted with it
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0 of 4 people found the following review helpful
2.0 out of 5 stars Not that amazing same like le creuset cookware 18 May 2011
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I am big fan of le creuset, have every thing are le creuset, so i thought i should buy some books go with it. then choose few le creuset cook books which really disappointed. the recipes are not that brilliant, also donot have a lot of pictures in the book. this french baking got a lot of recipes about bread, but donot have any good typical famous french cake baking recipes. really hope the book is also that amazing same like the cookware , but it is not.
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Most Helpful Customer Reviews on (beta) 5.0 out of 5 stars  1 review
3 of 3 people found the following review helpful
5.0 out of 5 stars Well worth the price of the book 19 April 2011
By Beth DeRoos - Published on
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Ok, I admit I bought this book because I own scads of Le Creuset cook/bake ware and thought perhaps there would be some excellent authentic French recipes I had not made before. Its a gem of a little book and worth the price.

The Tarte Aux Myrtilles is different than ones I have made, and this one has become a favorite of mine simply because it uses a sweet pastry crust (Pate Sablee) and because semolina is used rather than tapioca as a thickener stabilizer with the blueberries. Semolina is a coarse durum wheat.

On page 48 is a wonderful Tarte Au Chocolat recipe using the same crust recipe, and a double cream, dark 55-70% cocoa solids, and brandy for the filling.This is a simple but elegant dessert and one that is made easily and rather quickly. Was pleased with the Brioche recipe on page 17 is not only easy to make, in large part because of easy to follow directions. Few homes wont have the yeast, milk, flour, salt, sugar, butter and eggs needed. The author says it takes 20 minutes to prepare for rising, but once you make this a few times it can be mixed in less than ten minutes. This bread makes the best French toast.

And Tarte Aux Pignons on page 40 is a favorite simply because we love pine nuts and had never found a sweet tarte that had them in it. In some ways it reminded me of a pecan pie I had from New Orleans.
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