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.
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 French baking enthusiasts and fans of Phaidon's other cooking bibles (The Silver Spoon; 1080 Recipes) will enjoy this historical reference packed with simple recipes for homemade French classics.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.
"This book reminds you of the vast range of patisserie imprinted in French DNA."-The Independent "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."-BBC Good Food "In its chic white leatherette binding, this is the last word on classic French patisserie."-Daily Mail "Everybody needs a primer... Adorable!"-The Wall Street Journal "The steps are simple, the results are stunning!"-Reader's Digest "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."-Observer Food Monthly "From Proustian madeleines to the almondy prototype of ultra-fashionable, fruit-flavoured macaroons, this book reminds you of the vast range of patisserie imprinted in French DNA."-The Independent "Celebrates French pastry... and demystifies it... You 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 "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