Gateau: The Surprising Simplicity Of French Cakes

By: Aleksandra Crapanzano

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 French cakes, both sweet and savory, served to family and friends.

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Book Description

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 French 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 practicality in every aspect of life. By and large, the French do not try to compete with their chefs or their boulangères and pâtissières. But many Parisians are natural cooks, and most finish dinner with a little something sweet, effortlessly made and casually served.

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