The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier

    • Categories: Pies, tarts & pastries; French
    • Ingredients: caster sugar; butter; eggs
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  • ISBN 10 0734310250
  • ISBN 13 9780734310255
  • Published Feb 01 2013
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Penguin Books Australia

Publishers Text

From éclairs to soufflés 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 chocolateandzucchini.com.


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