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Commentaire: some shelfwear with some black marks to the cover but does not affect the content
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The Art of French Baking (Anglais) Relié – 8 décembre 2011


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Présentation de l'éditeur

Una guida alle autentiche ricette di dolci da forno francesi. Dagli éclair ai sufflé, dai macaron alle madeleine: nessuno batte la Francia in fatto di dessert. Il volume propone più di 350 semplici ricette alla portata di tutti. Include indicazioni sugli strumenti e le tecniche di base oltre a suggerimenti per risolvere i più diffusi problemi di cottura.

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En savoir plus sur l'auteur

Ginette MATHIOT (1907-1998) était une « sacrée bonne femme ». Lionel Poilâne dit de cette fille d'un pasteur austère et d'une Alsacienne sévère, qu'elle « ...a été [...] victime d'un accident de vocation. Ne pouvant pas sortir de sa cuisine, elle y a fait entrer le monde. » (Le Monde, édition du 22 février 1998). En effet, alors qu'elle rêvait de faire des études de médecine, Ginette Mathiot passera du stade d'élève de l'École normale de l'enseignement ménager de la Ville de Paris au grade d'inspectrice générale de la discipline.

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Amazon.com: HASH(0x920e0a38) étoiles sur 5 13 commentaires
21 internautes sur 22 ont trouvé ce commentaire utile 
HASH(0x9030c63c) étoiles sur 5 A trip to the patisserie 14 décembre 2011
Par wogan - Publié sur Amazon.com
Format: Relié
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 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x9030c690) étoiles sur 5 I may be doing things wrong, but get little guidance from this book 4 mai 2012
Par Michael Weyandt - Publié sur Amazon.com
Format: Relié
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.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x9030cac8) étoiles sur 5 well balanced enjoyable book. 6 février 2014
Par miky-c@hanmail.net - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
1 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x9030cab0) étoiles sur 5 You can do a lot better if in search of a baking book 8 mai 2015
Par Anne - Publié sur Amazon.com
Format: Relié
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.
HASH(0x9030cf78) étoiles sur 5 Very fun having this book in my collection now 27 septembre 2014
Par Anna Jolley - Publié sur Amazon.com
Format: Relié
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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