The art of French baking
(Book)
Author
Published
London ; Phaidon Press, Ltd., [2011].
Status
Copies
Location | Call Number | Status |
---|---|---|
Westover - Adult Nonfiction | 641.865 MATHI | Claims Returned |
Description
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More Details
Published
London ; Phaidon Press, Ltd., [2011].
Format
Book
Physical Desc
335 pages : color ; 28 cm
Language
English
Notes
General Note
Includes index.
General Note
"The art of French baking originates from Je sais faire la patisserie."--Colophon.
General Note
"[Clotilde Dusoulier] has adapted this English edition in consultation with a team of international cookery experts"--Colophon.
Description
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.
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Citations
APA Citation, 7th Edition (style guide)
Mathiot, G. (2011). The art of French baking . Phaidon Press, Ltd..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Mathiot, Ginette, 1907-1998. 2011. The Art of French Baking. Phaidon Press, Ltd.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Mathiot, Ginette, 1907-1998. The Art of French Baking Phaidon Press, Ltd, 2011.
MLA Citation, 9th Edition (style guide)Mathiot, Ginette. The Art of French Baking Phaidon Press, Ltd., 2011.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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