The Art of French Baking Hardcover – 1 Nov 2011
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'this book reminds you of the vast range of patisserie imprinted in French DNA.'
'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'
BBC Good Food
'In its chic white leatherette binding, this is the last word on classic French patisserie'
'Everybody needs a primer...Adorable!'
The Wall Street Journal
'A solid primer for those looking to indulge in homemade classical pastries, this book will inspire would-be bakers to new heights.'
'The steps are simple, the results are stunning!'
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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Top Customer Reviews
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!
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.
I have baked two of the biscuit recipes so far, on both occasions the cooking times were completely off. Ten minutes in recipe, actual times, twenty-five etc. Cookies did not spread and stayed in the "walnut shaped" balls I was told to place them on the tray in.
Also how can a french cook book be based on cups and Fahrenheit? It's to inaccurate for baking.
Overall very disappointed in the recipes, may look nice, but that's not the point of a cook book.
It is a very cleanly presented book - clear instructions and ingredients that are readily available. There isn't a photograph for every recipe - but I can live with that. The glory of the book is the fact that you have hundreds of recipes - some very simple, some more complicated - but all very authentic and enough to keep a keen baker in the kitchen for many, many months.
I think any baker would be delighted to have this as part of their collection - it is one of those essential reference guides that you will return to on many occasions.
Most Recent Customer Reviews
Not a soggy bottom anywhere brilliantly written and the end results are deliciousPublished 11 months ago by Kindle Customer
This book has plenty of recipes covering most aspects of French baking but not many illustrations. Most of the recipes do not have a description, so without a photo, I wasn't sure... Read morePublished on 22 Sept. 2013 by W Carey
This book has all sorts of french pastries and therefore is a great addition to any kitchen and great for any pasrty chefPublished on 19 Jan. 2013 by Chef
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 morePublished on 21 Dec. 2012 by KIM