- Author Bio
As a follow-up to his spectacular Patisserie, master pastry chef Christophe Felder presents Gâteaux, a beautifully illustrated guide to executing perfect cakes, from delightful small bites to showstopping centerpieces.
Classic French pastry represents the pinnacle of control, elegance, and technique. From jewellike canelés and madeleines in a window case to burnished brioches at the boulangerie to showstopper centerpiece desserts at five-star restaurants, everyone loves a perfect bake.
Precise instructions and step-by-step photographs guide bakers through 150 mouthwatering recipes, including one-bite delights, simple cakes, Sunday breads, celebration cakes, and tarts. Felder includes French classics such as sablés, éclairs, Saint-Honoré cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts.
Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche. To build younger bakers’ skills and confidence, Felder includes a section of easy recipes for the whole family—which don’t short on proper technique.
Book is by an important authority - Christophe Felder is one of France’s leading pastry chefs who has been delighting diners at the Crillon in Paris for over 15 years; co-author Camille Lesecq was the head pastry chef at the famed Hotel Meurice for many years
Previous Book’s Success: Felder is the author of 2013’s Patisserie, which has been very successful
Interspersed throughout are sections focusing on specific “families” of cakes with clearly described and illustrated step-by-step instructions paired with high quality studio photography
Ideal book for the beginner or anyone not entirely sure of their baking prowess, yet the wide-ranging collection of classic cakes will be of interest to more experienced home cooks as well
No other book on the market has such detailed step-by-step instructions for these classic French recipes
This book is already a proven success - the original French edition has sold over 20,000 copies in France
Marketing: Co-op available for placement
Publicity: Food & baking coverage expected in Bon Appétit, Fine Cooking, Plate magazine, Relish, Food Network Magazine, Saveur, Food + Wine, Food Arts, Desserts Magazine, Dessert Professional, Chow Magazine.
General interest media with great food & entertaining coverage to include House Beautiful, Gotham, Country Living, Traditional Home, O magazine, Good Housekeeping, Family Circle, Everyday with Rachael Ray, Martha Stewart Living, Women’s World, Redbook, Women’s Day, etc.
Top newspaper and syndicates food sections including: The NY Times, Wall Street Journal, Chicago Tribune, Dallas Morning News, LA Times, SF Chronicle, USA Today; and AP, United News Syndicate, Content that Works, and Reuters.
Online: Epicurious.com, About.com, behindtheburner.com, booksforcooks.com, delish.com, insatiablecritic.com, joyhog.com, headbutler.com, hungrygirl.com, globalgourmet.com, wowowow.com, forkandbottle.com, globalchefs.com, projetfoodie.com, mygourmetconnection.com, thenibble.com, seriouseats.com, thenewyorker.com, readersdigest, rosentgartenreport, saveur, chefadventures, chow, urbandaddy, dailycandy, eater, grubstreet, foodrepublic, etc
“The recipes are fantastic including pineapple baba with lime meringue; orange-lemon loaf; caramel brownie cake; lemon roulade; and chocolate truffle cake.”
“This book is huge in content – size – photos – recipe and taste! A beautifully laid out book that draws your attention from page one. The photos are page big and are fabulously paired with some of the best recipes you will find for some of your favorite desserts! I can not tell you how much fun I had looking through this book!”
—Blaise the Baker