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James Beard Award-winner Aleksandra Crapanzano reveals the art of Parisian home-baking in this collection of recipes, ranging from the humble yogurt cakes to a surprisingly easy bûche de Noël, from tangy yuzu madeleines to indulgent, boozy, flourless chocolate treats. While the world often perceives French desserts as intricate and ornate, the reality is a humble homemade cake, prepared effortlessly on a casual weeknight. This is the heart of Parisian baking: gâteaux, simple yet delightful cakes, both sweet and savory, shared among family and friends.
Food columnist Aleksandra Crapanzano, during her culinary explorations in Parisian kitchens, discovered the secret: a unique savoir-faire, the quintessential French blend of style and practicality that permeates every aspect of life. Not competing with professional chefs, bakers, or pastry chefs, Parisians are nonetheless skilled cooks who frequently end their meals with an uncomplicated sweet treat. The trick lies in mastering a set of recipes that act as a framework, allowing for numerous variations based on seasonal ingredients and pantry staples. This pragmatic approach epitomizes the French savoir-faire, from tying a chic silk scarf to effortlessly baking a gâteau without drawing attention. When you’re adept, it not only looks easy—it is easy.
While Paris’s culinary scene buzzes with new energy, some traditions remain, surprising in their modern relevance. French cakes, for example, contain less sugar. The natural flavor of apples isn’t hidden beneath cinnamon, and vanilla isn’t a foregone conclusion. A gâteau might receive a light glaze, a dusting of cocoa or confectioners’ sugar, or a drizzle of rose water, but it’s rarely smothered in icing. A touch of brandy, a hint of lemon, or a thin layer of ganache can elevate even the simplest cakes in minutes. And let’s not forget the savory cakes, brimming with cheese