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1 Beaverton Cooking and Food- French
2 Home & Garden Cooking and Food- French
1 Home & Garden Cooking and Food- Baking General

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The Art of French Baking

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The Art of French Baking Cover

 

Synopses & Reviews

Publisher Comments:

From clairs 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 chocolateandzucchini.com.

Review:

"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." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

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, including I Know How to Cook (Phaidon).

Clotilde Dusoulier write the popular blog chocolateandzucchini.com, from her Paris apartment.

Product Details

ISBN:
9780714862576
Author:
Mathiot, Ginette
Publisher:
Phaidon Press
Author:
Dusoulier, Clotilde
Author:
Annabel van Nieuwkerk
Author:
van Nieuwkerk, Annabel
Subject:
Cooking and Food-Baking General
Subject:
Cooking and Food-French
Subject:
Baking
Publication Date:
20111105
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Pages:
368
Dimensions:
11 x 7.5 x 2 in 3 lb
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » French

The Art of French Baking Sale Hardcover
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Product details 368 pages Phaidon Press - English 9780714862576 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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