The art of French baking
INITIAL_TITLE_SRCH:
The art of French baking
AUTHOR:
Mathiot, Ginette, 1907-
ISBN:
9780714862408
PUBLICATION_INFO:
London : Phaidon Press, 2011
PHYSICAL_DESC:
335 p. : ill. ; 28 cm
GENERAL_NOTE:
Includes index
CONTENTS:
Introduction to baking -- Basic recipes -- Small cakes -- Ga?teaux -- Tarts and pastries -- Cookies -- Milk and egg desserts -- Desserts by celebrated chefs.
ABSTRACT:
From eclairs to souffles 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.
SUBJECT:
| Pastry |
| Confectionery |
| Cooking, French |
| Cookbooks |
BIBSUMMARY:
From eclairs to souffles 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.