The Art of French Baking

'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, packed with jewel-like mararons, sophisticated gateaux and little fruit tarts'. BBC Good Food '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 '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 '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