The ultimate book for indulging your baking fantasies.
French cakes are among the most luscious and spectacular in the pantheon of cake baking. In The Art of the Cake, authors Healy and Bugat simplify the art form and bring together more than 100 classic cakes, from the Marquis (kirsch-soaked chocolate genoise cake rounds stuffed with ripe peaches and whipped cream) to the Moka, made from vanilla genoise brushed with espresso, filled with coffee buttercream and topped with chopped roasted almonds.
There are also recipes for pound cake, sponge cake, and meringue-based gateaux, in addition to Bavarians, charlottes, mousse cakes, and loaf and log cakes (like the classic Chocolate Yule Log).
In addition, there are detailed ingredient and equipment sections, and comprehensive instructions on general baking techniques - everything from separating and whipping eggs to working with a pastry tube to the correct way to temper chocolate. There are also over 40 recipes for frostings, glazes, sauces and fillings. The more than 400 step-by-step illustrations (penned by Paul Bugat) that accompany the recipes and the 32 pages of color photographs of these magnificent cakes will be enough to tempt any baker, amateur or pro, in the kitchen.
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. He is also the author of The French Cookie Book (with Paul Bugat).
Paul Bugat is one of the most distinguished pastry chefs in Paris and the proprietor of Paul Bugat Patissier a la Bastille in Paris. His artistry in sugar has made his shop a mecca for pastry lovers. Bruce and Paul are also the authors of Mastering the Art of French Pastry.