The Art of French Baking

By Ginette Mathiot; Clotilde Dusoulier (Editor); Annabel Van Nieuwkerk (Translator)
Phaidon Press, Hardcover, 9780714862576, 368pp.

Publication Date: November 2011

List Price: $45.00*
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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.
The book was translated and edited by Parisian home cook, Clotilde Dusoulier, of the famed food blog

About the Author
CLOTILDE DUSOULIER is the author of "Chocolate & Zucchini" and writes the popular blog, from her Paris apartment.

Praise For The Art of French Baking

"The steps are simple, the results are stunning!"- Reader's Digest

"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

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