The Art of French Baking (Anglais) Relié – 8 décembre 2011
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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.