Gateau : The Surprising Simplicity of French Cakes.

ISBN:

9781982169756

Title:

Author:

Crapanzano, Aleksandra.

Personal Author:

Crapanzano, Aleksandra.

Physical Description:

1 online resource (415 pages)

Contents:

Intro -- Title Page -- Dedication -- Introduction -- Equipment -- Ingredients -- Spirits -- Critical Intel, 'aka' Cheat Sheet -- 1. The Simplest of the Classics -- Gâteau au Yaourt -- Gâteau au Yaourt Citron-Thym -- Gâteau au Yaourt pour le Dîner -- Gâteau au Yaourt à la Farine d'Amande -- Gâteau au Yaourt et aux Poires -- Gâteau au Miel et à la Fleur d'Oranger -- Gâteau au Yaourt, à la Verveine et aux Pêches -- Le Gâteau au Yaourt avec des Fraises, de l'Eau de Rose et un Zeste de Citron -- Quatre-Quarts -- Gâteau Weekend Parfumé à la Lavande -- Gâteau au Miel -- Le Weekend Cake au Yuzu -- Gâteau au Citron -- Cake au Yaourt d'Avoine d'Apollonia -- Gâteau au Sucre Roux, au Rhum et aux Pépites de Chocolat -- Cake à la Farine d'Épeautre au Chocolat et au Café -- Gâteau Simple au Noisette -- Gâteau à la Cardamome -- 2. Apple, Pear, Berry, Stone Fruit and Citrus Cakes -- Gâteau aux Pommes Classique -- Gâteau Normand aux Pommes et au Calvados -- Gâteau aux Baies -- Gâteau Tropical à l'Ananas Caramélisé -- Gâteau au Citron et à la Menthe -- Gâteau de Semoule, à l'Huile d'Olive, Yaourt et Mandarine -- Gâteau aux Figues sans Farine -- Un Grand Gâteau à l'Orange -- Gâteau Polenta à l'Orange Sanguine et au Romarin -- Gâteau Renversé à l'Orange Sanguine, à la Semoule et aux Amandes -- Gâteau aux Bananes Moelleuses -- Gâteau Ispahan de Dorie et Pierre -- 3. Regional Classics -- Gâteau Breton -- Gâteau Breton aux Amandes -- Far Breton -- Gâteau de ton Enfance -- Gâteau à l'Huile d'Olive -- Clafoutis aux Framboises -- Clafoutis aux Pommes à la Normande -- Clafoutis aux Poires et au Chocolat -- Les Nonnettes -- Gâteau de Savoie -- Gâteau de Nantes -- Gâteau Basque -- 4. Nut Cakes and Tortes -- Pain de Gênes -- Gâteau Simple aux Noix -- Gâteau aux Noix et au Café -- Gâteau aux Noisettes sans Farine -- Gâteau au Gianduja -- Gâteau à la Noix de Coco sans Farine.

Gâteau à la Pistache -- Gâteau aux Marrons / Gâteau Purée de Châtaignes -- Gâteau Weekend aux Pignons de Pin -- 5. Chocolate Cakes -- Gâteau au Chocolat Mi-Cuit de Pierre Hermé -- Bouchons au Chocolat -- Les Cupcakes -- Gâteau Marbré au Chocolat et à l'Orange -- Gâteau Suzy -- Gâteau Tout Simple au Chocolat Amer et au Café -- Gâteau au Chocolat Moelleux -- Marquise au Chocolat -- Gâteau aux Poires et au Chocolat -- Moelleux Chocolat Framboise -- Gâteau au Chocolat et aux Framboises -- Gâteau au Chocolat Marbré -- Gâteau au Chocolat au Vin Rouge sans Farine -- Gâteau au Chocolat et au Whiskey -- Cake Chocolat Orange -- Fondant Baulois -- Le Fondant Baulois au Caramel Beurre Salé -- Fondant Caramel Brûlé Chocolat -- 6. Cakes to Layer -- Les Génoises -- Génoise Classique -- Génoise Riche à la Vanille -- Les Classiques -- Fraisier -- Rouleau Fraise-Rhubarbe, Glaçage au Citron -- Grand Gâteau aux Pêches, Rhum et Mascarpone -- Génoise au Chocolat -- Génoise Fourrée au Chocolate -- Gâteau Chocolat-Menthe -- 7. The Chic, Delicious and Playful -- Les Dacquoises -- Gâteau Concorde -- Tiramisu Français -- Tiramisu mi-Français, mi-Italien -- Tiramisu aux Framboises et au Limoncello -- Pavlova -- Gâteau Revani -- Gâteau à la Rose et à la Cardamome -- Baba au Rhum -- Charlotte à la Crème de Marron et à la Mousse au Chocolat -- 8. Madeleines, Financiers, Visitandines -- La Madeleine Classique -- Madeleines au Miel -- Madeleine Variations -- Madeleines au Miel Épicé -- Madeleines au Chocolat -- Madeleines au Chocolat Fourrées de Ganache au Chocolat Noir de Jean-Paul Hévin -- Financiers -- Financiers aux Noisettes -- Financier au Chocolat -- Gâteau Financier aux Framboises -- Visitandines -- 9. Holiday Cakes -- Pain d'Épices Moelleux -- Mocha Bûche de Noël -- Bûche de Noël au Chocolat -- Bûche de Noël au Bourbon.

Bûche de Noël à la Noix de Coco et à la Crème de Yuzu -- Bûche de Noël Pistache, Cerises Morello, Ganache -- Bûche de Noël Pistache, Chocolat Blanc et Framboise -- Galette des Rois -- Galette des Rois au Chocolat -- 10. Savory Cakes -- Cake Croque Monsieur -- Cake d'Alsace -- Cake Roquefort et Noix -- Cake Salé aux Tomates, Mozzarella et Basilic -- Cake Salé à la Feta, aux Tomates Séchées et aux Olives -- Cake Chorizo, Piquillo, Chèvre -- Madeleines aux Noix, Poire et Roquefort -- 11. To Soak To Sauce To Coat To Fill To Ice To Drizzle To Spoon To Glaze and Perchance to Dollop -- Crème Chantilly -- Chocolate Ganache -- Coulis -- Caramel Sauce -- Soaking Syrups -- Glazes and Drizzles -- Buttercreams -- Praliné -- Buds and Petals -- Mousse au Chocolat -- Acknowledgments -- Index -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Desserts-France.

Cake-France.

Cooking, French.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

New York :

Scribner,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.8653	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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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.

When 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 cakes, both sweet and savory, served to family and friends.

As 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 functionality in every aspect of life. By and large, the French do not try to compete with their chefs, nor with their boulangeres and patissieres . But many Parisians are natural cooks, and most finish dinner with a little something sweet, effortlessly made and casually served. The trick is having an arsenal of recipes that, once mastered, become blueprints, allowing for myriad variations, depending on what's in season and 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 gateau 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.

While 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 gateau 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. And then there are savory cakes made with cheese, herbs, ham, baked into a delicious loaf. These cakes salés are ideal for picnic lunches, accompanied by a salad and a glass of Sancerre. Gâteau includes 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.

Practical, simple, and filled with over 100 rigorously tested recipes and charming illustrations, Gâteau celebrates every day and sometimes fanciful French cakes in all their glory.

Author Notes

Aleksandra Crapanzano is a James Beard-winning writer and dessert columnist for The Wall Street Journal . She is the author of 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 years of experience 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, received her BA from Harvard and her MFA from NYU, where she has also taught writing. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Griffin.

Reviews (3)

Publisher's Weekly Review

James Beard Award--winning writer Crapanzano (Eat. Cook. L.A.) demystifies the art of French baking at home in this delightfully illustrated guide. Drawing on the lessons she's learned while living in Paris, she offers recipes that aim to assure readers that "Parisian culinary ease... is a choice, not a genetic superpower." Indeed, her yogurt-based cakes prove to be quick and pantry-friendly, while a simple pound cake recipe is accompanied by dozens of variations for flavor mix-ins. Headnotes offer enticing commentary on the food culture; in a recipe for hazelnut cake, she notes: "The French are rightly loath to eat processed cereal and packaged granola bars, preferring instead to have a taste of something made by hand." Chocolate cakes and genoise merit their own chapters, with creations inspired by notable bakers, Dorie Greenspan among them. A simple syrup that substitutes red wine for water enriches Crapanzano's flourless chocolate cake, while an effortless genoise recipe--consisting of eggs, sugar, and cake flour--comes with surefire "tricks of the trade" that include the right length of time for beating the eggs, and proper storage of the cake. Even Crapanzano's more aspirational cakes, such as the pistachio roulade with morello cherries, seem undaunting, thanks to her thoughtful instructions. Home bakers take heed--even a brief perusal of this excellent book may lead one to acquire large quantities of butter. (Sept.)

Booklist Review

Food writer Crapanzano sprinkles this compendium of cakes with anecdotes of Parisian life, speaking to the French savoir faire that continues to enamor Americans. While juggling work and family, the typical upper-class Parisian still finds the time to bake simple yet sophisticated treats like a walnut espresso cake or a rosewater and cardamom gâteau. The 100-plus recipes gathered here are broken into somewhat arbitrary categories (e.g., classics, nut, chocolate, layer, fanciful) that will appeal to both hurried bakers and those who want to spend the day working on their technique. The prose goes down like a cup of Earl Grey alongside a slice of flourless chocolate and red wine cake. Cassandre Montoriol's delectable illustrations imbue the collection with Provençal sprigs of lavender and apricots, but there are far too few of these throughout the pages; representations of each cake would have served to break up a stream of recipes and provide visual cues. In spite of this, Gâteau will undoubtedly find favor with Francophiles and fans of French patisserie looking for new inspiration.

Library Journal Review

French bakery cakes are often awe-inspiring but may be beyond the skill of an average baker and can be pricey to buy. Crapanzano (The London Cookbook; Eat. Cook. LA.) lived in Paris for many years and offers the recipes that French home bakers know well and make in their kitchens. Some she even describes as being learned by small children in school. The scope of the book is broad, from the schoolchild's basic yogurt cake to elaborate Pavlovas, Charlottes, and bûches de Noël. There are recipes for cakes for all occasions and all sizes, introduced with long and informative descriptions that give encouragement and extra instructions. The author claims that anyone can bake these, but however confident she may be in the abilities of her readers, this book is not for rank beginners, as there is an imprecision in the ingredient specifications that might throw novices into a tizzy; however, experienced bakers should be okay. VERDICT Full of charming gouache illustrations and a wonderful friendly tone to the text. Public-library patrons will like this one.--Danise Hoover