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The Art of French Pastry
by Jacquy Pfeiffer and Martha Rose Shulman and Paul Strabbing


Overview -

Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking

What does it take to perfect a flawlesseclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry.  Read more...


 
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More About The Art of French Pastry by Jacquy Pfeiffer; Martha Rose Shulman; Paul Strabbing
 
 
 
Overview

Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking

What does it take to perfect a flawlesseclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. InThe Art of French Pastryaward-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
By teaching you how to make everything from pate a choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results Expect to master these techniques and then indulge in exquisite recipes, such as:
.brioche
.napoleons / Mille-Feuilles
.cream puffs
.Alsatian cinnamon rolls / chinois
.lemon cream tart with meringue teardrops
.elephant ears / palmiers
.black forest cake
.beignets
as well as some traditional Alsatian savory treats, including:
. Pretzels
. Kougelhof
. Tarte Flambee
. Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units which will help you in all aspects of your cooking.
But in order to properly enjoy your just desserts, so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
The Art of French Pastry, full of gorgeous photography andPfeiffer s accompanying illustrations, is a master class in pastry from a master teacher.

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Details
  • ISBN-13: 9780307959355
  • ISBN-10: 030795935X
  • Publisher: Knopf Publishing Group
  • Publish Date: December 2013
  • Page Count: 395


Related Categories

Books > Cooking > Courses & Dishes - Pastry
Books > Cooking > Regional & Ethnic - French

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-10-21
  • Reviewer: Staff

Pfeiffer, who grew up in his family-owned Alsatian bakery, apprenticed under a master pastry chef, and founded the prestigious French Pastry school, shares his considerable knowledge and offers expert guidance through every step of every recipe. Pfeiffer starts with the fundamentals, from simple syrup and pastry cream to brioche and ganache, basics that must be mastered before tackling recipes in later chapters. Recipes not only detail each step but also explain the “why” behind combining certain ingredients first, using certain tools over others, and baking at the right temperatures. Photographs demonstrate tricky matters such as knowing when you’ve achieved the right consistency for choux paste or meringues. Techniques such as piping are covered at length, including how to properly fill and hold the pastry bag and how to create the desired size. Diagrams are precise and leave no doubt as to the proper approach. Classic recipes include chocolate éclairs, croissants, and three varieties of tart dough with several delectable filling options. Cookies, cakes and ice creams, and a wonderful chapter on Alsatian specialties round out this superb collection. For those looking for the definitive guide to French pastry, they should look no further than this comprehensive and user-friendly collection. (Dec.)

 
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