More than four hundred clear, step-by-step photographs highlight a collection of some one hundred classic French cake recipes, simplified for modern kitchens, including pound cake, sponge cake, and mousse cakes, as well as more than forty recipes for glazes, frostings, sauces, and fillings. 17,500 first printing.

About the Author

Bruce Healy, a former theoretical physicist, left that career path to pursue his passion for French food, particularly French pastry. He lives in Boulder, Colorado, where he runs the Healy-Lucullus School of French Cooking. Bruce and paul Bugat are also the authors of Mastering the Art of French Pastry andThe French Cookie Book.

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