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The Art of French Baking (Englisch) Gebundene Ausgabe – 1. November 2011

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'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 'A solid primer for those looking to indulge in homemade classical pastries, this book will inspire would-be bakers to new heights.' Publishers Weekly 'The steps are simple, the results are stunning!' Reader's Digest

Über den Autor und weitere Mitwirkende

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.


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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 3.9 von 5 Sternen 13 Rezensionen
21 von 22 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen A trip to the patisserie 14. Dezember 2011
Von wogan - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
French cooking seems to over awe many...what this book does is create steps to make some of the typical French desserts. Physically, the book is well put together and solid, with an almost padded cover. There are two ribbons to keep your place. Some coloured drawings and a few photographs of the recipes make it an attractive book, easy to read and use.

It contains an introduction to baking, basic recipes, small cakes, gateaux, tarts and pastries, cookies, milk and egg desserts, some desserts by noted chefs, a glossary and an index.
The advice in the beginning is well done and would inspire confidence in most cooks. Necessary equipment and ingredients are explained. Techniques are detailed for the basic recipes and the different types of desserts. Even ovens and afternoon tea are discussed. Recipes include prep time.
These are the desserts one does find in France and in most of Europe - not too sweet and overwhelming, but delicate and distinctive.
We have enjoyed their version of cheese straws made with Gruyere cheese and the marbled gateau.

With some patience even a relatively inexperienced cook could produce most of these recipes. It is an interesting book to add to a cookbook collection.
15 von 16 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen I may be doing things wrong, but get little guidance from this book 4. Mai 2012
Von Michael Weyandt - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
The book is chock full of recipes and beautiful photographs, and most everything I've tried thus far tastes great. However, more than half of the recipes I've attempted have significant problems with texture or volume. I'm not an expert baker by any means, but I've successfully produced many good items from other books. If there are technical flaws I'm making, the book doesn't give me enough pointers to avoid them, and I'm not experienced enough to know what they are without guidance. Then again, maybe the measurements are sometimes off, as another review has mentioned?

Also, many cakes look significantly different from the pictures in terms of volume. In particular, the Gateau au chocolat, which I attempted twice, seemed to be less than half as tall as the one pictured, though the texture seemed the same--and the recipe called for a 9" pan and I'd substituted an 8" one!

Overall, handsome book, but I wish the recipes turned out better.
3 von 4 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen You can do a lot better if in search of a baking book 8. Mai 2015
Von Anne - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I just picked this up at Costco and will be returning it. These cookbooks issued by Phaidon are a mixed bag and I am going to avoid them in the future, despite being a cookbook junkie. My biggest complaint that this is a baking book that only provides ingredients by volume rather than weight. Most reputable current baking books now provide both volume and weight to guide the home baker. Despite this on page 22 there is a drawing of a scale--go figure. The book is riddled with typos. Other than the measuring issue I find the instructions very lacking--especially since baking is so precise. There are so many more superior baking books out there (such as Dorie Greenspan's new Baking Chez Moi, Rose Levy Beranbaum's The Baking Bible, Flo Braker's The Simple Art of Perfect Baking, and Paula Peck's The Art of Fine Baking.) My most frequently used dessert cookbook since 1985 is Lindsey Shere's Chez Panisse Desserts hands down--everything works, is simple, and delicious. If you are really into French baking and desserts I recommend the following in English: Mastering the Art of French Pastry by Healy and Bugat, and James Peterson's Baking.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen well balanced enjoyable book. 6. Februar 2014
Von miky-c@hanmail.net - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This book has both merits. One is basic process and the other is aesthetic view. Many up to date book focuses on the beautiful photo or healthy point. But it has well balance, so easy to follow and glad to read just.
4.0 von 5 Sternen Very fun having this book in my collection now 27. September 2014
Von Anna Jolley - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Very fun having this book in my collection now. Have enjoyed reading about different techniques. Seller was quick to ship and book was in better condition than expected! Very happy with everything
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