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The Art of French Baking


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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.


'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 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

Drawing on updated recipes from Mathiot's 1932 Je Sais Cuisinier (I Know How to Cook) and 1938 Je Sais Faire La Patisserie (I Know How to Make Pastries), this collection provides an informative and accessible introduction into the realm of French pastry making. Believing that homemade baked goods and desserts shouldn't be considered a luxury, Mathiot argues that they can be easily made at home less expensively and with better ingredients and nutritional value by anyone with a little time and a minimum of equipment. To that end, she serves up recipes geared to the nonprofessional baker that cover everything from basics like pie dough, tarts, cakes, and souffles. Frostings and fillings abound and range from the typical pastry cream to almond custard and creme anglaise. Also included are numerous cookies that are sure to delight-like hazelnut tuiles, snowballs, and spoon cookies-and custards, meringues, and fruit desserts, including baked pears, plum charlotte, and apple hedgehogs. However, Mathiot's best chapter is "Gateaux," 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. (Dec.) (c) Copyright PWxyz, LLC. All rights reserved.

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