Gateaux: 150 Large and Small Cakes, Cookies, and Desserts

Beautifully photographed, with very clear recipes. Christophe is an incredibly talented pastry chef and the inclusion of pictures for nearly every single recipe means that I'll need another copy soon- I keep drooling every time I open the cover. While it's aimed for a slightly more advanced audience and a bit less broad than  The Cake Bible , this is my new default. I love that it breaks out the component recipes individually for when you're crafting your own creation (as I usually do) but want to use one of his elements. Absolutely worth the price! The Cake Bible

Pictures are excellent, but recipes are geared more to professional Chefs, so compare book recipes to similar recipes online before attempting to produce an item...No need to waste product

A beautifully illustrated pastry book. However, When I attempted to make Bee Sting Cake p86. The component of Pastry Cream does not have any egg yolks listed in the ingredients, yet when you get to the instructions on making it, step 2, it instructs to whisk yolks with sugar.Hopefully there aren't any other mistakes. I only gave 2 stars due to not knowing if there are other mistakes in the book.

I am an avid cookbook collector, and recently I have become obsessed by French baking and French Pattisseries cookbooks. I have purchased some outstanding books....mostly here on Amazon, but, I MUST say, this book is, by far, the most beautiful and elegant French baking book I have ever owned or seen. When I think of French recipes, I think elegant and gorgeous food. These two chefs bring this and so much more. Many of the recipes are explained in a way, that I feel I can execute them very easily. Even the ones that I might not ever try, are still such a pleasure to read and study. I highly recommend this book to any home cook who has a passion for baking and, perhaps, trying something new. Absolutely amazing cookbook!!!

This book is a triumph and will be a happy addition to any patisserie lover's cookbook collection, and is sure to bring smiles to your kitchen. As the book was released today I have not yet baked any of the delicacies it contains, but already it meets my highest standards. I couldn't even add tabs to the pages because I want to make so many of these desserts.'Gateaux' is is everything I adore in a great baking book: hardback, well over 100 recipes, over 300 thick and glossy pages. There is a gorgeous photo of every recipe, and step by step photos for the confections that are a bit more complicated (Puff Pastry Brioche, Four-Strand Braided Brioche, Fondant Icing Roses, etc.). The ingredients and directions are in a clear format. I am happy with the font sizes, but others might want the ingredient font a bit bigger (a minor criticism, but I must be truthful). Most recipes have a nice blurb about it, and/or are labeled with the region of France, or country of the world that it originates from. The ingredients are listed in cups, ounces, and grams which will appeal to a wide range of bakers. It appeals to me as well because the cups allow me to visualize how much to shop for/pick from the garden/gather from the pantry, and the ounces allow me to be accurate with my recipe results.The chapters (and a few recipe titles are):In One Bite (Montmorillon Macarons, Chocolate-Almond Ladyfingers),Sunday Brioches (Bee Sting Cake, Classic Kougelhopf),Simple Cakes (Savoy Sponge, Mocha Roulade, Parisian Cream Flan),Fruit Desserts (Strawberry-Pistachio Layer Cake with Verbena, Lemon Mousse Cake, Mango Passion Fruit and Orange Charlotte),Celebration Cakes (Praline Buttercream Eclairs, Kirsch Cream Cake, Ombre Chocolate Mousse Cake, Pineapple Baba with Lime Meringue),Cakes of the World (Black Forest Cake with Chocolate Cream, Christmas Stollen, Contemporary Linzertorte)Tarts (Caramel-Chocolate Tart, Camille's Lemon and Lime Meringue Tart, Apple and Rhubarb Tart, Tarte Tatin)Just for Fun (Chocolate-Banana Cake, Hedgehog Cake, Lemon Lollipop Cake, Peach-Topped Pound Cake).There are so many more recipes than those, and if you could see the pictures you would be immediately drooling, pulling butter out of the fridge and reaching for your apron. If you are at all interested in Patisserie and baking, I am confident that you will enjoy this cookbook. It won me over almost at first glance, and the more I read it the more I like it. I am an avid baker and cookbook collector and adore anything by Thomas Keller, Mimi Thorisson, Yvette Van Boven and Rachel Khoo. When new cookbooks come out that grab my interest I always have to weigh whether it will fit on my shelves, if it will meet my photo and layout standards, and if the recipes will be something that I will actually value and create. This book fits that for me, and hopefully it will for you too.So thank you to Christophe Felder and Camille Lesecq for creating a gorgeous and worthy tome! I look forward to baking from this asap!