{"product_id":"9781982169732","title":"Gateau","description":"\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\u003cbr\u003e\u003cbr\u003eWhen we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a \u003ci\u003etarte Tatin\u003c\/i\u003e, 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.\u003cbr\u003e \u003cbr\u003e As food-columnist Aleksandra Crapanzano spent time in Parisian home kitchens, she realized that the real magic is a certain \u003ci\u003esavoir-faire\u003c\/i\u003e, 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 \u003ci\u003eboulangeres\u003c\/i\u003e and \u003ci\u003epatissieres\u003c\/i\u003e. 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 \u003ci\u003esavoir-faire\u003c\/i\u003e—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 \u003ci\u003eis \u003c\/i\u003eeasy.\u003cbr\u003e \u003cbr\u003e 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. \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.\u003cbr\u003e \u003cbr\u003e Practical, simple, and filled with over 100 rigorously tested recipes and charming illustrations, \u003ci\u003eGâteau\u003c\/i\u003e celebrates every day and sometimes fanciful French cakes in all their glory.","brand":"Aleksandra Crapanzano","offers":[{"title":"Scribner |  Hardback | Paper over boards |  2022-09-27","offer_id":44150934962431,"sku":"9781982169732","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0329\/9075\/7001\/files\/BNCImageAPI_ac328775-807c-4124-8bf2-0323b876a7d6.jpg?v=1700680763","url":"https:\/\/riverbookshop.com\/products\/9781982169732","provider":"River Bookshop","version":"1.0","type":"link"}