The classic collection of more than 350 authentic French dessert recipes from the ultimate authority on French home cooking

From éclairs to soufflés and macarons to madeleines, when it comes to desserts, no-one does it better than the French. With Ginette Mathiot as your guide, beautiful, elegant and delicious French desserts are easy to create at home.

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 to follow at home.

With step-by-step guides to the classic pastry techniques as well as advice on how to troubleshoot common pastry problems, there are also more than 100 recipes for delicious and easy preserves, from jams to compotes and pickles. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.

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 (I know how to cook) was her definitive, most comprehensive work, which brings together recipes for every classic French dish, now published by Phaidon as France: The Cookbook.

Parisian Clotilde Dusoulier is a food writer and an expert on French home cooking, based in Paris, who specialises in adapting traditional French dishes for modern readers. Author of several cookbooks, her vast knowledge of French food has led many fans to her Chocolate & Zucchini website and blog.