- Gebundene Ausgabe: 368 Seiten
- Verlag: Phaidon; Auflage: 1 (1. November 2011)
- Sprache: Englisch
- ISBN-10: 0714862401
- ISBN-13: 978-0714862408
- Größe und/oder Gewicht: 18 x 3,8 x 27 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 204.204 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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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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.
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.