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. 368 pp.

Reviews

Originally published in 1938, Mathiot's Je sais faire la patisserie (I Know How To Make Pastries) was a follow-up to her wildly successful Je sais cuisiner (I Know How To Cook, first published in English by Phaidon in 2009). Here, Dusoulier (Clotilde's Edible Adventures in Paris) pairs updated recipes from these definitive books with ten contributions from famous pastry chefs such as Sadaharu Aoki, Pierre Herme, Michael Laiskonis, and Francois Payard. French baking enthusiasts and fans of Phaidon's other cooking bibles (The Silver Spoon; 1080 Recipes) will enjoy this historical reference packed with simple recipes for homemade French classics. Sara Mulvanny's illustrations and Yoko Inoue's photographs give the book a charming, vintage aesthetic. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

"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 "G teaux," 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"