The Art of French Baking

Reviews / Votes

'This book reminds you of the vast range of patisserie imprinted in French DNA.' - 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!' - 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.' - 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.' - 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