The Art of French Baking
Cookbooks Food & Drink Young Adult Non-Fiction French Cuisine Baking Culinary Reference Pastry
The Art of French Baking by Ginette Mathiot is the definitive English-language edition of France’s most trusted pastry bible, now in a sturdy 2011 Phaidon hardcover that feels at home on any baker’s countertop. Spanning 336 generously illustrated pages, the book distills the techniques of the renowned French culinary school into clear, metric-and-cup measurements, making classics like airy génoise, crackling croissants, silky crème pâtissière, and rustic fruit tarts achievable in a home kitchen. Each recipe is prefaced with concise explanations of French methods—lamination, folding, sablage—so readers understand why the dough behaves the way it does, turning novice bakers into confident pâtissiers.
What sets this copy apart is its collector-grade condition: the binding is tight, pages are crisp and free of notes or dog-ears, and the only flaw is a single, faint mark—barely noticeable—on one page. At 270 mm tall, the oversized format stays open flat while you whisk, roll, and glaze, and the hundreds of step-by-step photographs act as a silent instructor beside you. No previous owner markings, no ex-libris stamps—just a clean, ready-to-use reference that will anchor your cookbook library for decades.
For anyone hunting a durable, gift-worthy volume that covers everything from petits fours to celebration centrepieces, this edition delivers both heirloom charm and everyday practicality. Search terms like “French pastry handbook hardcover,” “best macaron recipe book,” or “Phaidon baking classic” all lead here—making it an easy discovery for bakers who want restaurant-quality results without enrolling in Le Cordon Bleu.
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