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Gâteau: 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.
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.
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.
384 pages, Hardcover
Published September 27, 2022
148 people are currently reading
6793 people want to read
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Displaying 1 - 30 of 54 reviews
November 6, 2022
A beautiful cake cookbook, mostly from France.
A simple cake with plain yogurt as an ingredient.
The cake range from simple to complex.
The print is double spaces, so following the recipe is made easy. The illustrations are drawn and painted. The index is very clear and understandable.
I had no idea there were so many kinds of cakes. .from the very simple with a glazed top to savory, which would be very satisfying with a glass of wine.
Love this book.
Thanks to Scribner for sending me this book.
A simple cake with plain yogurt as an ingredient.
The cake range from simple to complex.
The print is double spaces, so following the recipe is made easy. The illustrations are drawn and painted. The index is very clear and understandable.
I had no idea there were so many kinds of cakes. .from the very simple with a glazed top to savory, which would be very satisfying with a glass of wine.
Love this book.
Thanks to Scribner for sending me this book.
December 30, 2022
The premise: the book provides you with a few classic cakes that, once mastered, allow for infinite variation.
The recipes I’ve tried are good, and it lives up to its promise. But a few things are aggravating:
(1) Measurements by weight are given for some of the ingredients, but not all. One of the great things about measuring with a scale is that you don’t have to dirty a dozen measuring instruments. If you’re providing the weight for flour, why not include it for salt?
(2) The conceit is that the author (a French insider) will teach the reader (an outsider) secrets of French home baking that can be replicated in the reader’s kitchen. But the author undermines her own premise throughout. She reminds us on nearly every page that our ingredients won’t be as good as those readily available in France (so why bother baking the cakes?). And apparently in France, children are taught to bake yogurt cakes in preschool so yogurt is sold in 1/2 cup jars to make measuring ingredients for the cakes easy. Even though this is a French practice and not something you see in American grocery stores, she gives measurements in “jars,” I guess for flair.
(3) The attempts at charm come off as pretentious.
(4) There are no photographs of the cakes, just stylized illustrations. This is not helpful. I wind up googling all the recipes to see what would normally be included in a cookbook like this.
It’s okay. It could be better.
The recipes I’ve tried are good, and it lives up to its promise. But a few things are aggravating:
(1) Measurements by weight are given for some of the ingredients, but not all. One of the great things about measuring with a scale is that you don’t have to dirty a dozen measuring instruments. If you’re providing the weight for flour, why not include it for salt?
(2) The conceit is that the author (a French insider) will teach the reader (an outsider) secrets of French home baking that can be replicated in the reader’s kitchen. But the author undermines her own premise throughout. She reminds us on nearly every page that our ingredients won’t be as good as those readily available in France (so why bother baking the cakes?). And apparently in France, children are taught to bake yogurt cakes in preschool so yogurt is sold in 1/2 cup jars to make measuring ingredients for the cakes easy. Even though this is a French practice and not something you see in American grocery stores, she gives measurements in “jars,” I guess for flair.
(3) The attempts at charm come off as pretentious.
(4) There are no photographs of the cakes, just stylized illustrations. This is not helpful. I wind up googling all the recipes to see what would normally be included in a cookbook like this.
It’s okay. It could be better.
May 1, 2023
Beautiful unfussy cakes for any occasion.
Most can be made quickly with ingredients most people have in their pantry (all purpose flour, salt, sugar, some kind of oil/fat and spices. Some have dried fruit.)
Every recipe I have tried was delicious. Also, few of the cakes are huge. They are sized for 6 or fewer servings so you don't end up eating the same cake for a week.
Most can be made quickly with ingredients most people have in their pantry (all purpose flour, salt, sugar, some kind of oil/fat and spices. Some have dried fruit.)
Every recipe I have tried was delicious. Also, few of the cakes are huge. They are sized for 6 or fewer servings so you don't end up eating the same cake for a week.
Want to read
October 27, 2022I won this in a giveaway 😂 but I’m not really a baker and I’m definitely not skilled enough for these. I’ll use it as a cute coffee table book once I get more furniture, I guess. Then maybe I’ll experiment.
August 11, 2022
Gateau is a compendium of delicious recipes for French cakes. (My favorite kind of cookbook ever!) The recipes are complete with detailed instructions; each one gets an introduction and some helpful notes + advice. Included are various types of cake, with countless options for customization and adaptation. From sweet, to savory, those with fruit or without, chocolate, vanilla, orange flower water, nuts, and beyond.
Speaking from personal experience, the madeleines are fantastic. (Madeleines do require a madeleine pan, but they are fairly inexpensive on Amazon and totally worth it.) The recipe also lists precise changes to make for over 40 different flavors of madeleines, not to mention the separate recipes for honey, chocolate (and 11 variations on that one), hot chili, or ganache-filled cookie-cakes. (Madeleines are indescribable - and indescribably good!)
Thanks to this delightful cookbook, I have added dozens of new recipes to my list. I'm so excited to try these!
Many thanks to the publisher, author, and Edelweiss for the free DRC. My one comment on the DRC is there are no pictures; I'm guessing in the final edition there will be (I'm seriously considering buying it, once released). Even without pictures, I highly recommend this cookbook to francophile bakers. :)
Speaking from personal experience, the madeleines are fantastic. (Madeleines do require a madeleine pan, but they are fairly inexpensive on Amazon and totally worth it.) The recipe also lists precise changes to make for over 40 different flavors of madeleines, not to mention the separate recipes for honey, chocolate (and 11 variations on that one), hot chili, or ganache-filled cookie-cakes. (Madeleines are indescribable - and indescribably good!)
Thanks to this delightful cookbook, I have added dozens of new recipes to my list. I'm so excited to try these!
Many thanks to the publisher, author, and Edelweiss for the free DRC. My one comment on the DRC is there are no pictures; I'm guessing in the final edition there will be (I'm seriously considering buying it, once released). Even without pictures, I highly recommend this cookbook to francophile bakers. :)
September 28, 2022
I loved this book -- not only for the wonderful recipes, but also for the delightful illustrations as well as the narratives that Aleksandra Crapanzano writes before each recipe. It came as news to me how much the French love to bake at home and that their baking is more simple -- they leave the "grand" and intricate cakes to the patissiers and patissieres who have gone through long apprenticeships.
According to Crapanzano, the French master the classics and always have "an arsenal of recipes that, once learned, become mere blueprints, allowing for myriad variations, depending on what's in season and what's in the cupboard." And Crapanzano fills her book with a lot of these variations, so much so, that those "blueprint" cakes will take on many changes.
Crapanzano's recipes go from simple cakes to chocolate cakes, to layer cakes, as well as so much more to include holiday as well as savory cakes.
This is a delightful book and one that I know will be a staple in my kitchen. A huge thank you to #NetGalley and Scribner for this ARC of #Gateau.
According to Crapanzano, the French master the classics and always have "an arsenal of recipes that, once learned, become mere blueprints, allowing for myriad variations, depending on what's in season and what's in the cupboard." And Crapanzano fills her book with a lot of these variations, so much so, that those "blueprint" cakes will take on many changes.
Crapanzano's recipes go from simple cakes to chocolate cakes, to layer cakes, as well as so much more to include holiday as well as savory cakes.
This is a delightful book and one that I know will be a staple in my kitchen. A huge thank you to #NetGalley and Scribner for this ARC of #Gateau.
November 19, 2022
I mean, look, it depends on what you mean by simple. Is turning red wine, chocolate, and eggs into a mousse simple? It's certainly time consuming. Is buying rare liqueurs and specific flours difficult? It's certainly an investment. However these cakes are delicious and don't take any fancy knife work, overly precise heating in a pan, or lighting anything on fire.
I do wish there were more illustrations, it encourages me if I'm not sure if I'm moving in the right direction.
A must have to bring a new level of celebration and elegance to all your gatherings.
I do wish there were more illustrations, it encourages me if I'm not sure if I'm moving in the right direction.
A must have to bring a new level of celebration and elegance to all your gatherings.
October 10, 2022
I get to review a lot of dessert and baking cookbooks, and I always enjoy them and see what the author has for us to show off her skills. Sometimes, I like it, but the recipes don't always "wow" me. In the case of Aleksandra Crapanzano's "Gateau," I was wowed and gobbled the whole book down in an evening and circled back to it days later, re-reading chapters and recipes.
Crapanzano's previous works, "Eat Cook LA" and "The London Cookbook," were written to highlight chefs' work in both cities. The recipes in this book are interpretations of traditional french recipes for American kitchens. For Crapanzano, it was important that American cooks would see the simplicity and ease that some of these recipes showcase. You can create a spectacular winning recipe for your guests in no time. This book is full of solid recipes you will likely use for the rest of your life.
Gateau is divided into 11 chapters and is headed by introductory glossaries that will tell you about the tools and spirits you will use. There is an effort to explain French cooking and flavors for those who might be eager to learn more about this baking style.
The Simplest of the classics
Pay close attention to the first recipe, "Yogurt Cake." It's the perfect little cake and is Lemon Thyme Yogurt Cake. Both are great baking standards that would be great to pull out when guests arrive. The great Orange Blossom Honey Cake is another subtly sweet yogurt cake. The Quatre-Quarts cake is a classic pound cake and exemplifies the grace of this chapter with simple cakes you can make for friends and family daily. I love making many of these cakes almost weekly and will probably continue to do so for life.
The chapter on Apple, Pear, Berry, Stone Fruit, and Citrus Cakes starts wonderfully with two classic apple cakes. These are some of my favorites of the book, especially the Calvados variation, as this spirit is one of my favorite aperitifs. The recipe for the Caremlized Pineapple Tropical Loaf was a complete stunner, as was the Semolina, Olive Oil, Yogurt, and Tangerine loaf that has a big flavor but is surprisingly simple.
The chapter on Regional Classics has some of the recipes you might come to expect from this book. You have Breton Butter Cake and the prune and cognac-filled Breton Flan. The flavorful orange-infused Childhood Cake and the moist and rich Olive Oil Cake offer some great classic French cakes and the creative and subtle showstopper Raspberry Clafoutis.
Nut Cakes and Tortes is a short chapter dedicated to some nut recipes that make French baking so well known. The chapter starts with the great Genovese Almond Cake, a simple cake redolent of marzipan, and the hazelnut-rich Flourless Brown Butter Hazlenut Torte. There is a Gianduja Torte with the classic flavors we know from Nutella in a deep dark simple torte.
I was surprised by the chapter on chocolate cakes. I don't normally think of chocolate cakes in connection to French baking, so I was glad to have this book disabuse me of this notion. Her take on Pierre Herme's Instagram sensation, "explained" cake (this is the literal name), thrilled me. It's a chocolate cake that is made in one bowl. There is the Bouchon, or Chocolate Cork, and a classic Chocolate-Orange Marble Cake. My favorite recipe is the Chocolate Pear Cake, taking two flavors I adore and unifying them.
The chapter Cakes to Layer is a tutorial on Genoise cakes and talks about how to make these cakes, particularly for French baking. It's not simply a list of recipes but a 'blow-by-blow' tutorial on the steps in the process of making these cakes. there is Classic Genoise, Vanilla Genoise, and many variations of differently flavored genoise (Coffee, Chocolate, Raspberry, etc.)
The chapter, Chic, Delicious, and Playful is centered around Dacquoses, a dessert cake made with layers of almond and hazelnut meringue, whipped cream, or buttercream on a buttery biscuit base. The chapter breaks down what a Dacquoise is and how the different components are made. Again, this is not so much a series of recipes as it is a tutorial on the many types of Dacquoise you can make using the components in the recipes herein.
I was grateful for the chapter Madeleines, Financiers, and Visitandines. The idea of making Madeleines has very daunted me. The recipes I've read in the past have always been very daunting, making them seem unattainable. This author will take you by the hand and show you that they are simplicity themselves. This is a great selection of cakes and cookies that can be made for friends and family. This author's take on these recipes is welcome and very instructional. Stand-bys of French patisseries like Financiers, Visitadine (almond cakes), and more are all well represented, perhaps better than ever before. (Debate me!)
No cookbook would be complete without a selection of holiday cakes. This chapter has everything. It starts with Pain d'Epices Moelleux, or "Spice Cake". Don't be fooled by the name, this is no simple spice cake. This book takes the cake to a different level with orange blossom honey and its blend of spices. Worth the whole book! There are, of course, many-many variations on the traditional Mocha Buche de Noel here. (the treatments here are an improvement on others I've tried!) There is, of course, an Epiphany Cake, too, to round out a brief but excellent chapter!
I was surprised and pleased to see the inclusion of Savory Cakes in this book. Most of the work here is things that would be spectacular at a potluck, picnic, or other events. There is the impressive Cake Croque Monsieur, a ham and cheese savory loaf. (The thought of this makes my mouth water!) There is an Alsatian Bacon, Caramelized Onion, and Gruyere loaf that is just amazing, as well as a Roquefort and Walnut Savory loaf. There is much more here; honestly, the author could have made a separate cookbook with these recipes. I don't know if you love savory pastries as much as I do, but if you have not tried them, this book would be the best possible introduction.
The importance of this last chapter is paramount to the preceding chapters. Most cakes are served with embellishments such as heavy cream or creme Anglaise if you have traveled to Europe. The chapter "To Soak to Sauce to Coat, to Fill to Ice to Drizzle to Spoon to Glaze, and Perchance to Dollop" is a compendium of dessert toppings that make any dessert aficionado like myself happy as a clam. We start with Creme Chantilly and work through Ganache Chantilly and fruit Coulis like Raspberry Coulis. There are soaking syrups, glazes and drizzles, and more. This chapter is an excellent examination of desserts as a whole and is well worth perusing as you search through this book for items to bake for your loved ones.
I make no bones that I adore this book and just love it in and of itself as a treatise on French baking and desserts. Of course, the possibilities of usage are dazzling, and I'm anticipating a full year of wonderful surprises for my family. Having Yogurt cakes at the ready for guests is a great bonus here, and I cannot encourage you to run, not walk, to the nearest quality bookstore to pick up a copy of this book. You will thank me!
Crapanzano's previous works, "Eat Cook LA" and "The London Cookbook," were written to highlight chefs' work in both cities. The recipes in this book are interpretations of traditional french recipes for American kitchens. For Crapanzano, it was important that American cooks would see the simplicity and ease that some of these recipes showcase. You can create a spectacular winning recipe for your guests in no time. This book is full of solid recipes you will likely use for the rest of your life.
Gateau is divided into 11 chapters and is headed by introductory glossaries that will tell you about the tools and spirits you will use. There is an effort to explain French cooking and flavors for those who might be eager to learn more about this baking style.
The Simplest of the classics
Pay close attention to the first recipe, "Yogurt Cake." It's the perfect little cake and is Lemon Thyme Yogurt Cake. Both are great baking standards that would be great to pull out when guests arrive. The great Orange Blossom Honey Cake is another subtly sweet yogurt cake. The Quatre-Quarts cake is a classic pound cake and exemplifies the grace of this chapter with simple cakes you can make for friends and family daily. I love making many of these cakes almost weekly and will probably continue to do so for life.
The chapter on Apple, Pear, Berry, Stone Fruit, and Citrus Cakes starts wonderfully with two classic apple cakes. These are some of my favorites of the book, especially the Calvados variation, as this spirit is one of my favorite aperitifs. The recipe for the Caremlized Pineapple Tropical Loaf was a complete stunner, as was the Semolina, Olive Oil, Yogurt, and Tangerine loaf that has a big flavor but is surprisingly simple.
The chapter on Regional Classics has some of the recipes you might come to expect from this book. You have Breton Butter Cake and the prune and cognac-filled Breton Flan. The flavorful orange-infused Childhood Cake and the moist and rich Olive Oil Cake offer some great classic French cakes and the creative and subtle showstopper Raspberry Clafoutis.
Nut Cakes and Tortes is a short chapter dedicated to some nut recipes that make French baking so well known. The chapter starts with the great Genovese Almond Cake, a simple cake redolent of marzipan, and the hazelnut-rich Flourless Brown Butter Hazlenut Torte. There is a Gianduja Torte with the classic flavors we know from Nutella in a deep dark simple torte.
I was surprised by the chapter on chocolate cakes. I don't normally think of chocolate cakes in connection to French baking, so I was glad to have this book disabuse me of this notion. Her take on Pierre Herme's Instagram sensation, "explained" cake (this is the literal name), thrilled me. It's a chocolate cake that is made in one bowl. There is the Bouchon, or Chocolate Cork, and a classic Chocolate-Orange Marble Cake. My favorite recipe is the Chocolate Pear Cake, taking two flavors I adore and unifying them.
The chapter Cakes to Layer is a tutorial on Genoise cakes and talks about how to make these cakes, particularly for French baking. It's not simply a list of recipes but a 'blow-by-blow' tutorial on the steps in the process of making these cakes. there is Classic Genoise, Vanilla Genoise, and many variations of differently flavored genoise (Coffee, Chocolate, Raspberry, etc.)
The chapter, Chic, Delicious, and Playful is centered around Dacquoses, a dessert cake made with layers of almond and hazelnut meringue, whipped cream, or buttercream on a buttery biscuit base. The chapter breaks down what a Dacquoise is and how the different components are made. Again, this is not so much a series of recipes as it is a tutorial on the many types of Dacquoise you can make using the components in the recipes herein.
I was grateful for the chapter Madeleines, Financiers, and Visitandines. The idea of making Madeleines has very daunted me. The recipes I've read in the past have always been very daunting, making them seem unattainable. This author will take you by the hand and show you that they are simplicity themselves. This is a great selection of cakes and cookies that can be made for friends and family. This author's take on these recipes is welcome and very instructional. Stand-bys of French patisseries like Financiers, Visitadine (almond cakes), and more are all well represented, perhaps better than ever before. (Debate me!)
No cookbook would be complete without a selection of holiday cakes. This chapter has everything. It starts with Pain d'Epices Moelleux, or "Spice Cake". Don't be fooled by the name, this is no simple spice cake. This book takes the cake to a different level with orange blossom honey and its blend of spices. Worth the whole book! There are, of course, many-many variations on the traditional Mocha Buche de Noel here. (the treatments here are an improvement on others I've tried!) There is, of course, an Epiphany Cake, too, to round out a brief but excellent chapter!
I was surprised and pleased to see the inclusion of Savory Cakes in this book. Most of the work here is things that would be spectacular at a potluck, picnic, or other events. There is the impressive Cake Croque Monsieur, a ham and cheese savory loaf. (The thought of this makes my mouth water!) There is an Alsatian Bacon, Caramelized Onion, and Gruyere loaf that is just amazing, as well as a Roquefort and Walnut Savory loaf. There is much more here; honestly, the author could have made a separate cookbook with these recipes. I don't know if you love savory pastries as much as I do, but if you have not tried them, this book would be the best possible introduction.
The importance of this last chapter is paramount to the preceding chapters. Most cakes are served with embellishments such as heavy cream or creme Anglaise if you have traveled to Europe. The chapter "To Soak to Sauce to Coat, to Fill to Ice to Drizzle to Spoon to Glaze, and Perchance to Dollop" is a compendium of dessert toppings that make any dessert aficionado like myself happy as a clam. We start with Creme Chantilly and work through Ganache Chantilly and fruit Coulis like Raspberry Coulis. There are soaking syrups, glazes and drizzles, and more. This chapter is an excellent examination of desserts as a whole and is well worth perusing as you search through this book for items to bake for your loved ones.
I make no bones that I adore this book and just love it in and of itself as a treatise on French baking and desserts. Of course, the possibilities of usage are dazzling, and I'm anticipating a full year of wonderful surprises for my family. Having Yogurt cakes at the ready for guests is a great bonus here, and I cannot encourage you to run, not walk, to the nearest quality bookstore to pick up a copy of this book. You will thank me!
March 30, 2024
This is a wonderful “reading cookbook.” I loved the author’s stories, which are as much a part of Gateau as the recipes. The book was a birthday present, and I sat up late that night reading almost st the whole thing!
The author focuses on baked goods that French people actually make at home. Fancy treats are the domain of the patisserie, so the book’s cakes are what a French person might whip up quickly before dinner. Many (many) are variations on a base loaf cake recipe, which can make parts of the cookbook feel repetitive. But, again, the author’s stories are what really propel the book.
An enjoyable read for bakers and Francophiles — even if you don’t actually bake the cakes!
The author focuses on baked goods that French people actually make at home. Fancy treats are the domain of the patisserie, so the book’s cakes are what a French person might whip up quickly before dinner. Many (many) are variations on a base loaf cake recipe, which can make parts of the cookbook feel repetitive. But, again, the author’s stories are what really propel the book.
An enjoyable read for bakers and Francophiles — even if you don’t actually bake the cakes!
physical_to-read_stack
May 17, 2023I received my copy free through Goodreads Giveaways
December 26, 2023
Wonderful book!
January 17, 2023
Made the flourless coconut cake (actually an almond flour cake with coconut folded in) and was pleased with the result. Fairly good instructions, mediocre index, illustrations are pretty but unhelpful.
September 9, 2022
An amazing and delightful book about the often-overlooked types of French "cakes" that are both easy to make and delicious to eat.
The author obviously knows how to develop recipes, which are written in both U.S. volume and metric measurements. The recipes are accompanied by beautiful watercolors of the cakes (no photography).
Contents include "The Simplest of the Classics" such as Yogurt cakes, and go on to cakes that are layered, Regional Classics, Nut or Fruit cakes, Savory "cakes", Madeleines, Buche de Noel, and even a section about sauces, icings, fillings, and glazes.
Most of these are not typical "American" style layer cakes, but rather baked goods meant to be thrown together for a dinner party along with a cup of tea or coffee. They are not super-sweet but rather sweet with another flavor dominating, which is more European in style.
Many of the recipes offer various adaptations such as the inclusion of other flavors like nuts, chocolate, citrus, spices, or fruits.
This book would make a wonderful gift for a baker or as a wedding gift as it is lovely to look at.
The author obviously knows how to develop recipes, which are written in both U.S. volume and metric measurements. The recipes are accompanied by beautiful watercolors of the cakes (no photography).
Contents include "The Simplest of the Classics" such as Yogurt cakes, and go on to cakes that are layered, Regional Classics, Nut or Fruit cakes, Savory "cakes", Madeleines, Buche de Noel, and even a section about sauces, icings, fillings, and glazes.
Most of these are not typical "American" style layer cakes, but rather baked goods meant to be thrown together for a dinner party along with a cup of tea or coffee. They are not super-sweet but rather sweet with another flavor dominating, which is more European in style.
Many of the recipes offer various adaptations such as the inclusion of other flavors like nuts, chocolate, citrus, spices, or fruits.
This book would make a wonderful gift for a baker or as a wedding gift as it is lovely to look at.
May 15, 2022
We’re a family that likes a little something sweet in the evenings, but we don’t like overly sweet or complex deserts. Sure, when we go out we may order a tartine or a pavlova, but we won’t make one at home unless we’re having company over. This book is the answer to what’s for dessert in our house, whether it’s just us, or we’re entertaining.
Filled with delicious options from simple to more complex, this book for a different dessert for most any occasion or taste we’re yearning for. The recipes are clear and easy to follow. The author has another delicious success on her hands. Well done. Now to decide what to make next.
Filled with delicious options from simple to more complex, this book for a different dessert for most any occasion or taste we’re yearning for. The recipes are clear and easy to follow. The author has another delicious success on her hands. Well done. Now to decide what to make next.
December 6, 2022
If you like baking, this book belongs in your library. Cooks at any level would benefit from these recipes. The author presents a plethora of foolproof cake recipes along with detailed headnotes that provide interesting backstories and helpful tips. She makes a convincing argument for practice makes perfect and after reading the first chapter on what she calls the Simplest of the Classics, I wanted to put down the book and put on my apron. The first cake I ever baked was a pound cake, who knew this Quartre-Quart is one of two recipes all French children memorize in school!
This baking book contains many common and unusual ingredients, as well as information about how to use them. I loved the short chapter on savory cakes, and am excited to try my hand at the Cake Salé aux Tomates, Mozzarella et Basilic, as I am always seeking ways to use garden tomatoes in delicious and new ways. And I also loved the inclusion of recipe variations for two reasons, first, it provides an arsenal of cakes based an a single recipe, and second, it makes it clear you can experiment with flavors. With baking there always seems to be little room for deviation but this book shows how to make simple additions to change the flavor profile without ruining the cake. Like with the basic Madeleine recipe, with the variations, one recipes becomes 39 versions to choose from.
This is a wonderful cookbook with lovely illustrations and it is aesthetically pleasing to look at. However, because there are zero photographs my rating is 4 stars, had there been any pictures of the finished cakes this book would have received a 5 star review.
Do read the Acknowledgments, especially if you have ever loved a dog, first time a cookbook brought a tear to my eye.
This baking book contains many common and unusual ingredients, as well as information about how to use them. I loved the short chapter on savory cakes, and am excited to try my hand at the Cake Salé aux Tomates, Mozzarella et Basilic, as I am always seeking ways to use garden tomatoes in delicious and new ways. And I also loved the inclusion of recipe variations for two reasons, first, it provides an arsenal of cakes based an a single recipe, and second, it makes it clear you can experiment with flavors. With baking there always seems to be little room for deviation but this book shows how to make simple additions to change the flavor profile without ruining the cake. Like with the basic Madeleine recipe, with the variations, one recipes becomes 39 versions to choose from.
This is a wonderful cookbook with lovely illustrations and it is aesthetically pleasing to look at. However, because there are zero photographs my rating is 4 stars, had there been any pictures of the finished cakes this book would have received a 5 star review.
Do read the Acknowledgments, especially if you have ever loved a dog, first time a cookbook brought a tear to my eye.
January 16, 2023
Great single topic cookbook. She starts with a focus on two core recipes: yogurt loaf cake and pound cake and gives countless variants of each. I’ve read about this yogurt loaf cake for years. For those of you who aren’t bakers and don’t read a lot of cookbooks, in France they apparently sell plain unflavoured yogurt in these standard sized little yogurt tubs. Small children are taught in kindergarten to make a simple loaf cake using the yogurt container to measure the ingredients in a 3:2:1 formula that also helps them learn to count and measure. Dorie Greenspan also has a recipe for this. I’ve always meant to get around to trying it and never have but I couldn’t resist this book. I tried the lemon variant. I’ve made countless loaf cakes in my time, but this was almost more of a muffin method than a cake method. You don’t use a mixer and you use liquid oil so you are not creaming butter and sugar. You just whisk the wet ingredients together in a bowl, then dump the dry ingredients on top followed by the oil, give it a quick whisk; chuck it in the loaf pan and into the oven. It was so quick that I actually had to wait before adding the dry ingredients to let my pre-heating oven catch up so i didn’t activate the baking powder too quickly. The cake was so surprisingly light and fluffy in texture. It was a bit dry, because I had 1% plain yogurt and the recipe calls for whole fat yogurt - so when you make this recipe, pay attention and get the whole fat yogurt. It had a beautiful yellow colour because of the 3 eggs. The lemon flavour was very mild and muted. Definitely want to try more from this book.
September 29, 2022
Love to bake cakes? Then you’ll want to pick up Gateau: The Surprising Simplicity of French Cakes by award winning author Aleksandra Crapanzano. This excellent cookbook has dozens of great recipes for cakes – both sweet and savory, as well as toppings and fillings. The names of the recipes are in French (as well as English), which makes them sound much more fancy and romantic than regular titles. At the beginning of each recipe, there is a paragraph or two giving information about the origin of the recipe, vignettes, stories, etc. The prose is very well-written and interesting; surely this cookbook is one that can be taken to a warm corner and read cover to cover.
The recipes are easy-to-follow; there are excellent instructions to insure perfect results. The variety is excellent so that anyone who wants to bake a cake and is looking for something specific will find it in this cookbook. Some of the recipes are a bit involved – these aren’t particularly quick or easy – but the end results will be spectacular. This will become a go-to cookbook because cake is just one of those things that belongs at meals, whether fancy for company or just for everyday.
The only unfortunate drawback is that there are no photographs of the finished cakes. While there are nice illustrations, they don’t inspire like a beautiful photograph. Nevertheless, Crapanzano knows her subject and is an excellent writer. Everyone will be able to find a good cake recipe (the savory ones are especially enticing) for any occasion.
Special thanks to NetGalley for supplying a review copy of this book.
The recipes are easy-to-follow; there are excellent instructions to insure perfect results. The variety is excellent so that anyone who wants to bake a cake and is looking for something specific will find it in this cookbook. Some of the recipes are a bit involved – these aren’t particularly quick or easy – but the end results will be spectacular. This will become a go-to cookbook because cake is just one of those things that belongs at meals, whether fancy for company or just for everyday.
The only unfortunate drawback is that there are no photographs of the finished cakes. While there are nice illustrations, they don’t inspire like a beautiful photograph. Nevertheless, Crapanzano knows her subject and is an excellent writer. Everyone will be able to find a good cake recipe (the savory ones are especially enticing) for any occasion.
Special thanks to NetGalley for supplying a review copy of this book.
May 12, 2023
When I got this book I was SO EXCITED. I spent a weekend just reading the recipes, trying to decide what I would make first. I started with the yogurt cake, which was tasty (and as easy as promised), but it took forever to cook all the way through and deflated in the middle, so it was quite ugly. I tried again, this time leaving it in longer without checking and...nope. Still fell. Oh well. Must be my oven temp (though I have a thermometer).
Next I made the quatre quatres, aka pound cake. It was okay, but a bit dry. I figured that was once again my fault for overbaking it or something.
So then I went big and tried to make the vanilla genoise to make a really special birthday cake for a friend. I followed the instructions carefully, beating and folding and doing everything the author says to do...and ended up with a flat cake that couldn't possibly be sliced into two layers. So I used even more time and ingredients to make a SECOND batch, this time adding some baking powder to see if that would help. Nope, same exact result. No matter, I could just have two layers, albeit denser ones than expected. Except, it turns out that somehow the egg part had sunk to the bottom and formed an eggy, dense, play-dough-meets-concrete layer that is completely inedible. The whole thing is now in the trash, and I am pretty depressed about it. Lots of time and money wasted, and I feel like a failure. I'm no professional, but I've made a lot of cakes in my life, and never has one come out as spectacularly terrible as this one.
Next I made the quatre quatres, aka pound cake. It was okay, but a bit dry. I figured that was once again my fault for overbaking it or something.
So then I went big and tried to make the vanilla genoise to make a really special birthday cake for a friend. I followed the instructions carefully, beating and folding and doing everything the author says to do...and ended up with a flat cake that couldn't possibly be sliced into two layers. So I used even more time and ingredients to make a SECOND batch, this time adding some baking powder to see if that would help. Nope, same exact result. No matter, I could just have two layers, albeit denser ones than expected. Except, it turns out that somehow the egg part had sunk to the bottom and formed an eggy, dense, play-dough-meets-concrete layer that is completely inedible. The whole thing is now in the trash, and I am pretty depressed about it. Lots of time and money wasted, and I feel like a failure. I'm no professional, but I've made a lot of cakes in my life, and never has one come out as spectacularly terrible as this one.
December 6, 2022
I love the philosophy behind this book - that baking delicious cakes doesn't have to be difficult. I'm not personally a fan of elaborate decorations or frosting so this is right up my alley. Yes, there are some specialty ingredients that are required but Crapanzano has a great introduction that takes you through the basics and tells you when you have to be fussy and when you can get away with whatever is around. She also lays out some tips for measuring out ingredients and mixing up flavors to use what you have on hand. This is my kind of baking!
I have only had a chance to try one recipe from this book so far - the gateau au yaourt pour le diner. In the spirit of this book, I modified it slightly to use flavorings I had on hand, but besides that I didn't mess with the recipe. And I have to say, it was super easy to make and came out GREAT. Nothing but compliments all around! I can't wait to try more recipes from this book.
The one thing that disappointed me was the lack of pictures for most of the recipes. The illustrations are very classy and make the book look great, but whether photos or drawings, I want more! When deciding what to bake I (and I'm sure I'm not alone here) shop with my eyes, so more pictures would sell me on more of these recipes.
I have only had a chance to try one recipe from this book so far - the gateau au yaourt pour le diner. In the spirit of this book, I modified it slightly to use flavorings I had on hand, but besides that I didn't mess with the recipe. And I have to say, it was super easy to make and came out GREAT. Nothing but compliments all around! I can't wait to try more recipes from this book.
The one thing that disappointed me was the lack of pictures for most of the recipes. The illustrations are very classy and make the book look great, but whether photos or drawings, I want more! When deciding what to bake I (and I'm sure I'm not alone here) shop with my eyes, so more pictures would sell me on more of these recipes.
Read
June 27, 2022I know this is a review copy and not yet in print, so I am hopeful there will be photos of these beautiful, rustic, cakes.
The recipes all look so good. And the ones I found most interesting I looked up on internet to check out images of them. So excited to have found a berry Gateau recipe for one of my families German kuchens. Aand nother for a pear cake to try out as I can now access so mant different varieties in my area. The sheer number of recipes for cakes in this book can keep a home baker busy for ages. There are also many syrup and frosting recipes to try, along with ideas for using alcohol in leiu of extracts to boost flavor. I even enjoyed reading the introduction. it was interesting to learn about the many influences other countries have had on the baking in France, as well as how the French have used the foods to make them uniquely their own. I had always thought French cuisine was very fussy and difficult. It's nice to learn that's only the hype and that even the French have everyday foods that are simple to prepare and taste good!
I received a Kindle arc fro Netgalley in exchange for a fair review.
The recipes all look so good. And the ones I found most interesting I looked up on internet to check out images of them. So excited to have found a berry Gateau recipe for one of my families German kuchens. Aand nother for a pear cake to try out as I can now access so mant different varieties in my area. The sheer number of recipes for cakes in this book can keep a home baker busy for ages. There are also many syrup and frosting recipes to try, along with ideas for using alcohol in leiu of extracts to boost flavor. I even enjoyed reading the introduction. it was interesting to learn about the many influences other countries have had on the baking in France, as well as how the French have used the foods to make them uniquely their own. I had always thought French cuisine was very fussy and difficult. It's nice to learn that's only the hype and that even the French have everyday foods that are simple to prepare and taste good!
I received a Kindle arc fro Netgalley in exchange for a fair review.
August 9, 2022
Gateau by Aleksandra Crapanzano was not quite the cookbook I expected as I have prepared recipes from The Way to Cook or my old Gourmet cookbooks (which had a good selection of French recipes) and the recipes were a bit different than what I found in Gateau which is a good thing. Gateau's recipes seem updated and have a fresh approach to French baking. I liked how the author discussed the cooking techniques and ingredients as her writing helped explain how to use both in her recipes. Some of the recipes you'll find include:
Yogurt Cake
Pound Cake
Chocolate Orange Marble Cake
Strawberry Cake
Charlotte with Chocolate Mousse and Chestnut Cream
Pistachio Roulade with White Chocolate Cream and Raspberries
Tomato, Mozzarella and Basil Savory Loaf
Note: I used English recipe names for ease of writing. The book contains both French and English recipe names.
Recommend.
Review written after downloading a galley from NetGalley.
Yogurt Cake
Pound Cake
Chocolate Orange Marble Cake
Strawberry Cake
Charlotte with Chocolate Mousse and Chestnut Cream
Pistachio Roulade with White Chocolate Cream and Raspberries
Tomato, Mozzarella and Basil Savory Loaf
Note: I used English recipe names for ease of writing. The book contains both French and English recipe names.
Recommend.
Review written after downloading a galley from NetGalley.
January 28, 2024
This is my favorite cake book by far! Perhaps my favorite cookbook, period. The recipes really are simple, quick, and absolutely delicious, without being too sweet. Everything I’ve tried has turned out well, even at a tricky 4000 ft. (Some simply require more time). I especially like the wide variety of recipes, the many suggestions for variations, and the way the chapters are grouped-including a chapter on savory cakes. Most bakers will have all ingredients easily at hand, and those that are specialized or expensive can usually be substituted if you don’t want to invest in them (or just choose another recipe). I also enjoy the quirky commentary-just enough but not too much (unlike most recipes on the internet!). At first I missed the absence of photos but now that I’ve tried quite a few recipes I’ve found you don’t really need them at all. This is a cookbook to read and re-read for pleasure, and to use over and over and again.
June 30, 2022
I fully admin I am intimidated by most recipes in this book (just seeing the French names along), yet I'm not one to shy from a challenge (especially with instructions that are not numbered). I've been fortunate to visit France yet never indulged (gasp) in the beautiful French baked goods as I should have. Though a regret, one I intent to rectify by attempting the recipes in Gateau. With lovely illustrations, stories from the author, I will be dedicating much time baking and trying Les Classiques. Oddly terrifying. I'll always consider myself a basic baker yet I have hope, especially with books like Gateau. The author also includes great tips and tricks (I'd not think to use Mike's Hot Honey for Madeleines au Miel Epice. Or make it in general. Maybe I needed the terrifying experience the author had).
April 13, 2024
Contains a few recipes that seem interesting and fun to try, but overall the cookbook is a bit too meandering (the recipes don't have headnotes, more like page-long introductions) and could have benefitted from some tighter editing. For example, in the pavlova recipe, the author says the recipe can be easily halved, yet it uses 9 egg whites. Moreover, although the author advises using a scale (as most reputable baking books should), weight measurements are not provided for all of the ingredients (including the aforementioned 9 egg whites). Lastly, there are no pictures, just illustrations, and while the drawings are charming, it is very hard to bake something without knowing what it should really turn out like.
October 18, 2022
I am mad for anything involving French cuisine, so I was anxiously awaiting Gateau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. Suffice it to say, it is the best cookbook of 2022 and was absolutely worth the wait! You cannot discuss the recipes without the delightful illustrations by Cassandre Montorial which just added to the joy of the book. The recipes are approachable, and honestly quite simple and I can't wait to try them! Although I checked this book out from the library, I bought a copy the second I realized how special Gateau was. It will make a lovely gift for the holidays as well! A++++
April 21, 2023
I was so excited to get this book and my first few cakes were easy and successful, however today I made a chocolate cake recipe that omitted ingredients listed in the directions and listed an incorrect oven temperature. Had I not been an experienced cook who was able to correct the omissions, I would have wasted some expensive ingredients. For readers who have the book, the Gateau Tout Simple au Chocolat Amer et au Cafe does not tell the baker to add the melted chocolate and the oven temperature should be 350. The cake did not rise until I raised my oven to 350 and added 15 minutes baking time.
April 19, 2022
GATEAU: THE SURPRISING SIMPLICITY OF FRENCH CAKES is filled with wonderful recipes and enchanting illustrations that demand attention from aspiring bakers. I admit that some of the ingredients were novel to me and required more attention than usual. But the recipes were clearly written and I was able to make a few of them despite my lack of experience. This is as good of an introduction as I could have hoped to have found. I am very pleased with the book. I received my copy from the publisher through edelweiss.
July 24, 2022
A beautiful cookbook cover, very cute with drawings that emphasize the French baking theme. The cookbook's is format very traditional, but I wish there were photographs of the recipes. All the ingredients are both in grams and cups which I prefer, grams being more exact. I loved that there was a section just for chocolate cake! Te most intriguing recipe was Moelleux Chocolat Framboise (Molten Chocolate Raspberry Cake). The recipes are so decadent and exotic and provide a new challenge for the average baker.
December 8, 2022
Gateau: The Surprising Simplicity of French Cakes
Author: Aleksandra Crapanzano
⭐️⭐️⭐️⭐️
What a wonderful cookbook! The variety of recipes are well-written and easy to follow and are accompanied with lovely illustrations. I will say it would be nice to have actual photographs for reference but understand that it would probably take away from the charm of the book. I think this would make a great addition or gift for both beginner and advanced bakers.
Thanks to NetGalley, Scribner, and Aleksandra Crapanzano for an advanced copy of the book. All thoughts in this review are my own.
Author: Aleksandra Crapanzano
⭐️⭐️⭐️⭐️
What a wonderful cookbook! The variety of recipes are well-written and easy to follow and are accompanied with lovely illustrations. I will say it would be nice to have actual photographs for reference but understand that it would probably take away from the charm of the book. I think this would make a great addition or gift for both beginner and advanced bakers.
Thanks to NetGalley, Scribner, and Aleksandra Crapanzano for an advanced copy of the book. All thoughts in this review are my own.
August 3, 2024
Entertaining, informative, but terribly pretentious.
Quotes:
"Eating this is a sensual experience. It’s a bit like crème brûlée in that you should really close your eyes for the first bite and give yourself over to the exquisite pleasure of the soft silken creamy lush slippery richness."
Calm the f* down; it's a custard, not a letter to Penthouse.
"The French have a lot to say about butter, and for good reason. Theirs is better."
A clear I-had-to-make-the-word-count filler sentence.
Quotes:
"Eating this is a sensual experience. It’s a bit like crème brûlée in that you should really close your eyes for the first bite and give yourself over to the exquisite pleasure of the soft silken creamy lush slippery richness."
Calm the f* down; it's a custard, not a letter to Penthouse.
"The French have a lot to say about butter, and for good reason. Theirs is better."
A clear I-had-to-make-the-word-count filler sentence.
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