The Art Of French Baking (Hardcover)
| Author: Ginette Mathiot | Editor: Clotilde Dusoulier |
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Product Details:
Format: Hardcover
Publisher: Phaidon Inc Ltd
ISBN-10: 0714862576
ISBN-13: 9780714862576
Sku: 221179548
Publish Date: 11/5/2011
Dimensions:
(in Inches) 11H x 7.5L x 1.5T
Pages:
368
See more in Methods / Baking
| Presents over three hundred recipes for French baked goods, such as brioches, madeleines, and meringues. *Author: Mathiot, Ginette *Publication Date: 2011/11/05 *Number of Pages: 335 *Binding Type: Hardcover *Language: English *Depth: 1.50 *Width: 7.50 *Height: 11.00 |
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From the Publisher:
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. |
Annotation:
Over 350 mouth-watering recipes for French desserts and breads are included in this French standard, written by the author of Je Suis Cuisiner (I KNOW HOW TO COOK), which is to generations of French newlyweds the equivalent of JOY OF COOKING. From daily breads (brioches, croissants) to cookies, cakes, and various pastries (Madeleines, macarons, Napoleons, Tarte Tatin) to that most intimidating classic of French cuisine--the soufflé--you will be motivated by the gorgeous photographs, helped by explanations of equipment and techniques, and inspired by the awed reactions of friends and family-not to mention your own pleasure in each exquisite bite.
Over 350 mouth-watering recipes for French desserts and breads are included in this French standard, written by the author of Je Suis Cuisiner (I KNOW HOW TO COOK), which is to generations of French newlyweds the equivalent of JOY OF COOKING. From daily breads (brioches, croissants) to cookies, cakes, and various pastries (Madeleines, macarons, Napoleons, Tarte Tatin) to that most intimidating classic of French cuisine--the soufflé--you will be motivated by the gorgeous photographs, helped by explanations of equipment and techniques, and inspired by the awed reactions of friends and family-not to mention your own pleasure in each exquisite bite.
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