The Art of French Baking
The Art of French Baking by Ginette Mathiot distills a lifetime of Parisian kitchen wisdom into one elegant hardcover. First published in 1938 and refreshed here by Phaidon in 2011, this illustrated cookbook remains the go-to reference for authentic French pastries, breads, and desserts.
Every chapter walks home bakers through classic techniques—from feather-light croissants to silky crème pâtissière—with clear step-by-step directions and charming line drawings. The 336-page volume feels substantial at 270 mm tall yet sits comfortably on a countertop, ready to guide both young adults and seasoned cooks.
This gently used copy shows only a single mark on one page; the rest of the interior is spotless, unmarked, and free of dog ears. A tight binding keeps the pages secure, while the absence of smoke or cooking odors preserves the fresh, inviting aroma of a well-loved kitchen companion.
An essential addition to any cookbook shelf, The Art of French Baking offers timeless instruction for mastering tarte Tatin, éclairs, brioche, and more. Snag this affordable hardcover and start turning out bakery-quality treats at home.
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