'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 Baking reveals 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.