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The Art of French Baking

by Ginette Mathiot
Phaidon. Nov. 2011. c.368p. ed. by Clotilde Dusoulier. tr. from French by Annabel van Nieuwkerk. illus. index. ISBN 9780714862408. $45. COOKING
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Originally published in 1938, Mathiot's Je sais faire la pâtisserie (I Know How To Make Pastries) was a follow-up to her wildly successful Je sais cuisiner (I Know How To Cook, first published in English by Phaidon in 2009). Here, Dusoulier (Clotilde's Edible Adventures in Paris) pairs updated recipes from these definitive books with ten contributions from famous pastry chefs such as Sadaharu Aoki, Pierre Hermé, Michael Laiskonis, and François Payard. French baking enthusiasts and fans of Phaidon's other cooking bibles (The Silver Spoon; 1080 Recipes) will enjoy this historical reference packed with simple recipes for homemade French classics. Sara Mulvanny's illustrations and Yoko Inoue's photographs give the book a charming, vintage aesthetic.
Reviewed by Lisa Campbell , Oct 15, 2011
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