The Art of French Baking

The definitive collection of authentic French pastry and dessert recipes

Ginette Mathiot


Price: USD$45.00

This edition is temporarily out of stock


About the book
From éclairs to soufflés 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. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.

In The Press
'The steps are simple, the results stunning!' Reader's Digest

'If you've ever stood with your nose pressed to the window of a Parisian patisserie, you'll love this hefty collection of 350 recipes, packed with jewel-like macaroons, sophisticated gateaux and little fruit tarts.'BBC Good Food Magazine

'Celebrates French pastry...and demystifies can't read more than a couple of pages without feeling desperately in need of a sophisticated sweet.' The Globe and Mail (Canada)

'The Art of French Baking reveals the secret of stylish pastries.' The Times

About the author(s)
Ginette Mathiot (1907–1998), Officier de la Legion d'Honneur, taught three generations how to cook in France and is the ultimate authority on French home cooking. She wrote more than 30 best-selling cookbooks, covering all subjects in French cuisine. Je sais cuisiner was her definitive, most comprehensive work, which brings together recipes for every classic French dish.

I Know How To Cook
Pork & Sons
The Silver Spoon
Breakfast, Lunch, Tea
What to Bake & How to Bake It


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