Gateau - The Surprising Simplicity of French Cakes

James Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bûche de Noël, from yuzu madeleines to boozy flourless chocolate confections.
 

About the author

Aleksandra Crapanzano received the M.F.K. Fisher for Distinguished Writing from the James Beard Foundation and the Gourmand World Cookbook Award in Pastry. A longtime food columnist for The Wall Street Journal, she is also the author of Gateau, The London Cookbook, and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine.  She has worked in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Bison.

Summary

James Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bûche de Noël, from yuzu madeleines to boozy flourless chocolate confections.

Product details

• Authors: Aleksandra Crapanzano
• Publisher: Scribner USA
• Languages: English
• Product format: Hardback
• Released: 30.09.2022
• EAN: 9781982169732
• ISBN: 978-1-982169-73-2
• Dimensions: 195 mm x 240 mm x 30 mm
• Series: Essential Parisian Recipes
• Subjects: Guides > Food & drink > General cookery books, basic cookery books; baking, COOKING / Methods / Baking, France, COOKING / Courses & Dishes / Cakes, National & regional cuisine, Cakes, baking, icing & sugarcraft, National and regional cuisine, Cakes and cake decoration, icing and sugarcraft, COOKING / Regional & Cultural / French