The Art of French Baking

"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

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.