{"product_id":"gateau-the-surprising-simplicity-of-french-cakes-a-cookbook-hardcover","title":"Gateau: The Surprising Simplicity of French Cakes (a Cookbook) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAleksandra Crapanzano\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJames 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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious French cakes, both sweet and savory, served to family and friends. \u003cp\u003e\u003c\/p\u003eAs food columnist Aleksandra Crapanzano spent time in Parisian home kitchens, she realized that the real magic is a certain savoir-faire--that distinctly French know-how that blends style and practicality in every aspect of life. By and large, the French do not try to compete with their chefs or their boulangères and pâtissières. But many Parisians are natural cooks, and most finish dinner with a little something sweet, effortlessly made and casually served. \u003cp\u003e\u003c\/p\u003eThe trick is having an arsenal of cake recipes that, once mastered, become blueprints, allowing for seasonal variations and easy improvisation based on what's in the cupboard. It is a practical approach, and the French are nothing if not practical. That is the savoir-faire--from tying a silk scarf just so to popping a gâteau in the oven without anyone even noticing. When you know what you're doing, there's no need to overthink it. It looks easy because it is easy. \u003cp\u003e\u003c\/p\u003eWhile the Paris culinary world is experiencing a fresh vibrancy, certain traditions remain intact yet may surprise in their modernity. For example, French cakes have less sugar. The pure taste of apples is not masked by cinnamon, and vanilla is never a given. A cake may be lightly glazed, dusted with cocoa or confectioners' sugar, drizzled with rose water, but rarely heavily iced. A splash of brandy, a squeeze of lemon, or a thin blanket of ganache elevates even the easiest of cakes in mere minutes. \u003cp\u003e\u003c\/p\u003eAnd then there are savory cakes, or cakes salés, made with cheese, herbs, or ham, baked into a delicious loaf. These are ideal for picnic lunches, accompanied by a salad and a glass of Sancerre. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGâteau \u003c\/i\u003eincludes cakes for birthdays, summer feasts and winter holidays, last-minute dinner parties and school lunches, as well as beloved regional recipes and guest contributions from superstar Parisian bakers like Poilâne and Pierre Hermé. \u003cp\u003e\u003c\/p\u003ePractical, charming, and filled with over 100 rigorously tested recipes and lovely illustrations, Gâteau celebrates the everyday and sometimes fanciful cakes of France--perfect for home bakers, Francophiles, and anyone who believes that elegant baking should be both accessible and joyful.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAleksandra 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 \u003ci\u003eThe Wall Street Journal, \u003c\/i\u003eshe is also the author of \u003ci\u003eGateau\u003c\/i\u003e, \u003ci\u003eThe London Cookbook\u003c\/i\u003e, and \u003ci\u003eEat. Cook. LA.\u003c\/i\u003e, and her work has been widely anthologized, most notably in \u003ci\u003eBest American Food Writing\u003c\/i\u003e. She has been a frequent contributor to \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eFood52\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e, \u003ci\u003eElle\u003c\/i\u003e, \u003ci\u003eThe Daily Beast\u003c\/i\u003e, \u003ci\u003eDepartures\u003c\/i\u003e, \u003ci\u003eTravel + Leisure\u003c\/i\u003e, and \u003ci\u003eThe New York Times Magazine\u003c\/i\u003e. 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, \u003ci\u003eBison.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.23 x 9.23 x 7.65 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 27, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47629417808061,"sku":"9781982169732","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/LHDgswg_qh9781982169732.webp?v=1783705225","url":"https:\/\/boundigo.com\/products\/gateau-the-surprising-simplicity-of-french-cakes-a-cookbook-hardcover","provider":"Boundigo Bookstore","version":"1.0","type":"link"}