From eclairs to souffles 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.
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'If you've ever stood with your nose pressed to the window of a Parisian patisserie, you'll love this hefty collection of 350 recipes, packed with jewel-like macaroons, sophisticated gateaux and little fruit tarts.'BBC Good Food Magazine 'Celebrates French pastry...and demystifies it...you can't read more than a couple of pages without feeling desperately in need of a sophisticated sweet.' The Globe and Mail (Canada) 'The Art of French Baking reveals the secret of stylish pastries.' The Times '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'. Sally Hughes, BBC Good Food, November 2011 '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' Catherine Phipps, Word of Mouth (Observer Food Monthly blog), 14 October 2011 'beautifully illustrated and packed with mouth-watering cake, tart and biscuit recipes' Good Homes, December 2011
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. Je sais cuisiner was her definitive, most comprehensive work, which brings together recipes for every classic French dish.
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful
By SJ Kelly
Format:Hardcover|Amazon Verified Purchase
This purchase was made for my daughter whom I saw perving over it in Waterstones, although at full price (£24.95) she was unlikely to buy it so I made it a surprise Christmas gift. She is absolutely overjoyed with this bible of French Pastry cooking. We have already been treated to some of the best pastries we have eaten outside of France by my daughter who has meticulously followed the recipes, all then baked in the Aga to perfection. Recipes are simplicity itself and we are now being treated to random bakings all from this book on an almost weekly basis. I do not belive you could find a better instructional book.
28 of 31 people found the following review helpful
By Thomas Holt
Format:Hardcover|Amazon Verified Purchase
Cake, pudding, tart, and biscuit making is a great skill which, fortunately, anyone can learn without too many failures on the way. The results are not only much healthier than commercial offerings (since you are in charge of what goes in them), but invariably taste better as well. You won't find anything in "The Art of French Baking" about bread or savoury baking but, if you can live with this, you will find hundreds of delights than anyone can make at home, irrespective of experience.
The presentation of recipes is terse, apparently making assumptions about the knowledge of the reader. In fact, the organisation of the book is designed to make recipes quick and easy to follow, with minimal repetition. This is brilliantly achieved by sections on equipment, ingredients, techniques, glossary, and a final page of general recipe notes. So, before trying a recipe, particularly if you are new to baking, I suggest reading all the non-recipe content of the book. I would also recommend reading the basic recipes section - since patisserie baking is based on combining quite simple skills to achieve a possibly complex objective. Generally, the recipes are quick to prepare, rarely involving more than an hour in preparation and cooking time (excluding chilling time). An addition to the original book (published 70 years ago), are recipes from some noted French chefs, showing you how the building-blocks approach can reach levels of great sophistication. But, try the simple stuff first!
I'm very impressed with the production of this book. It's binding is a soft-feel plastic that will wipe clean and not get damaged too easily. It has two place-marker ribbons, uses an attractive and easy to read typeface, and contains enough high quality matte pictures for you to know what your efforts should look like.
A great book, by a great author, on a great subject!
The presentation of recipes is terse, apparently making assumptions about the knowledge of the reader. In fact, the organisation of the book is designed to make recipes quick and easy to follow, with minimal repetition. This is brilliantly achieved by sections on equipment, ingredients, techniques, glossary, and a final page of general recipe notes. So, before trying a recipe, particularly if you are new to baking, I suggest reading all the non-recipe content of the book. I would also recommend reading the basic recipes section - since patisserie baking is based on combining quite simple skills to achieve a possibly complex objective. Generally, the recipes are quick to prepare, rarely involving more than an hour in preparation and cooking time (excluding chilling time). An addition to the original book (published 70 years ago), are recipes from some noted French chefs, showing you how the building-blocks approach can reach levels of great sophistication. But, try the simple stuff first!
I'm very impressed with the production of this book. It's binding is a soft-feel plastic that will wipe clean and not get damaged too easily. It has two place-marker ribbons, uses an attractive and easy to read typeface, and contains enough high quality matte pictures for you to know what your efforts should look like.
A great book, by a great author, on a great subject!
20 of 22 people found the following review helpful
By Iain Mcneil
Format:Hardcover|Amazon Verified Purchase
On appearance this is a great book, the methods, the content the and feel.
However after trying several recipes i have found all of the measurements to be inaccurate.
As with every cookbook all recipes have to be tried and tested? this surely is not the case. I am becoming more and more disappointed with what i feel, should potentially be an excellent book.
It does make me question how many people are compelled to write a review on the books great appearance and content, without actually using it? I feel compelled to write this review after the disappointment of buying the book on the strength of these reviews I have read.
However after trying several recipes i have found all of the measurements to be inaccurate.
As with every cookbook all recipes have to be tried and tested? this surely is not the case. I am becoming more and more disappointed with what i feel, should potentially be an excellent book.
It does make me question how many people are compelled to write a review on the books great appearance and content, without actually using it? I feel compelled to write this review after the disappointment of buying the book on the strength of these reviews I have read.
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3.8 out of 5 stars
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Most Recent Customer Reviews
3.0 out of 5 stars
Mistakes in the recipies
It was the book I highly anticipated. After the Silver Spoon (Italian cuisine), I was sure this will be as good if not better. Read more
Published 3 months ago by Marusha
5.0 out of 5 stars
Very informative
This book has all sorts of french pastries and therefore is a great addition to any kitchen and great for any pasrty chef
Published 4 months ago by Chef
5.0 out of 5 stars
French Baking
I purchased this book last year, and it's good, very good culinary french cuisine. I have tried a few recipes and have put my individual twist to them, to make it my own, as I... Read more
Published 5 months ago by KIM
5.0 out of 5 stars
Baking at it's best
This book has become my companion. Easy to read and a good read to. I have baked some of our favourite tarts and am looking foreward to cakes etc. Read more
Published 7 months ago by Mrs. Glynnis Abraham
5.0 out of 5 stars
Comprehensive and Authentic
One of the joys of my holidays in France has been the chance to sample the wonders of the many patisseries that are to be found in every village and town. Read more
Published 14 months ago by Simon Tavener
3.0 out of 5 stars
Art of French Baking
Bought for my French wife. Expensive, but could do with pictures to accompany each recipe. Otherwise, full of good, traditional French delicacies. Read more
Published 15 months ago by TommyBoy
5.0 out of 5 stars
art cookbook
All most important recipes of french baking. A must have cookbook, beautifully designed, a piece of art in the kitchen!
Published 17 months ago by Deliopoulou Panagiota
5.0 out of 5 stars
soo cute
this book is really for the experienced baker as the recipes are very brief. you need to know what you're doing. Read more
Published 18 months ago by Dolores VanCartier
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