The Art of French Baking (FOOD-COOK) - Tapa dura

Acerca de los autores

'La parisina Clotilde Dusoulier es escritora gastronómica y experta en cocina casera francesa. Afincada en París, se especializa en adaptar platos tradicionales franceses para el público moderno. Autora de varios libros de cocina, su amplio conocimiento de la gastronomía francesa ha atraído a muchos seguidores a su sitio web y blog Chocolate & Zucchini.'

Ginette Mathiot (1907-1998) es autora de más de 30 libros de cocina superventas. Su trabajo definitivo sobre la cocina francesa incluye Sé cocinar (Je sais Cuisiner) y El arte de la repostería francesa (Je sais faire la pâtisserie).

De la contraportada

‘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

The classic collection of more than 350 authentic French dessert recipes from the ultimate authority on French home cooking

From éclairs to soufflés and macarons to madeleines, when it comes to desserts, no one does it better than the French. With Ginette Mathiot as your guide, beautiful, elegant, and delicious French desserts are easy to create at home. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes.

This gorgeous cookbook contains more than 350 accessible recipes for the home baker, from Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, as well as more than 100 recipes for jams, preserves, compotes, and pickles.

Novice bakers will appreciate step-by-step guides to classic pastry techniques and expert advice for troubleshooting common pastry problems, while home cooks of all skill levels will discover sweet treats to suit every palate. An introduction by the Parisian food writer Clothilde Dusoulier completes this elegant companion.