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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
Product Description
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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Most Helpful Customer Reviews
24 of 24 people found the following review helpful
Format:Hardcover
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!
14 of 14 people found the following review helpful
Format:Hardcover
this book is really for the experienced baker as the recipes are very brief. you need to know what you're doing. the illustrations are are adorable and the photos are also very good.
8 of 8 people found the following review helpful
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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Most Recent Customer Reviews
Best cookery book ever
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. Read more
Published 1 month ago by SJ Kelly
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 2 months ago by Simon Tavener
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 3 months ago by TommyBoy
art cookbook
All most important recipes of french baking. A must have cookbook, beautifully designed, a piece of art in the kitchen!
Published 5 months ago by Deliopoulou Panagiota
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