"This book reminds you of the vast range of patisserie imprinted in French DNA."--The Independent "If you've ever stood with your nose pressed to the window of a French patisserie, you'll love this hefty collection of 350 recipes."--BBC Good Food "In its chic white leatherette binding, this is the last word on classic French patisserie."--Daily Mail "Everybody needs a primer. Adorable!"--The Wall Street Journal "The steps are simple, the results are stunning!"--Reader's Digest "Beautiful. The layout is clean and the photographs enticing without being off-puttingly perfect. I love French patisserie and have spent many an hour trying to get my p'te sucrée tart cases just so, so I really enjoyed trying a few things here."--Observer Food Monthly "From Proustian madeleines to the almondy prototype of ultra-fashionable, fruit-flavoured macaroons, this book reminds you of the vast range of patisserie imprinted in French DNA.

"--The Independent "Celebrates French pastry. and demystifies it. You 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 Bakingreveals the secret of stylish pastries."--The Times "Mathiot's best chapter is G'teaux, where she proffers varieties of nut cakes, spice cakes, chocolate cakes, and even the dreaded fruitcake, whose reputation she may singlehandedly redeem. A solid primer for those looking to indulge in homemade classical pastries, this book will inspire would-be bakers to new heights."--Publishers Weekly.