The Art Of French Pastry

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The Art Of French Pastry

by Jacquy Pfeiffer, Martha Rose Shulman

Knopf Doubleday Publishing Group | December 3, 2013 | Hardcover

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

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-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 pâte à 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
·      napoléons / 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 Flambée
·    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 and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher.

Format: Hardcover

Dimensions: 432 pages, 9.5 × 8.3 × 1.3 in

Published: December 3, 2013

Publisher: Knopf Doubleday Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 030795935X

ISBN - 13: 9780307959355

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– More About This Product –

The Art Of French Pastry

by Jacquy Pfeiffer, Martha Rose Shulman

Format: Hardcover

Dimensions: 432 pages, 9.5 × 8.3 × 1.3 in

Published: December 3, 2013

Publisher: Knopf Doubleday Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 030795935X

ISBN - 13: 9780307959355

From the Publisher

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

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-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 pâte à 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
·      napoléons / 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 Flambée
·    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 and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher.

About the Author

Jacquy Pfeiffer ''s career began with an apprenticeship in Strasbourg, Alsace, at the famous Jean Clauss Pâtisserie. In 1995, Pfeiffer cofounded the French Pastry School in Chicago with Chef Sébastien Canonne, M.O.F., where their team is devoted to imparting excellence. Pfeiffer has participated in many of the world’s most prestigious pastry competitions, placing in the World Chocolate Masters in Paris in 1996 and at the Coupe du Monde de la Pâtisserie in Lyon, France, in both 1995 and 1997. He was named one of the Top Ten Pastry Chefs in America by  Chocolatier  and  Pastry Art & Design  for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in  Kings of Pastry,  a documentary by internationally acclaimed filmmakers D. A. Pennebaker and Chris Hegedus. Shortly after, he was inducted into  Dessert Professional ’s   Pastry Hall of Fame and the Chicago Culinary Museum’s Chefs Hall of Fame. Today, Pfeiffer is the Academic Dean for Student Affairs at the French Pastry School, widely considered one of the leading pastry institutions in the world.    Martha Rose Shulman  is the award-winning author of more than twenty-five cookbooks, including  The Very Best of Recipes for Health ,  Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine ,  Mediterranean
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Editorial Reviews

Praise for Jacquy Pfeiffer’s The Art of French Pastry   "Jacquy Pfeiffer is a master whose talent and artistry I respect. He has written a book that everyone can enjoy—classic French pastry techniques, presented with Jacquy''s twist." —Jacques Torres   "Everyone will love this book because it''s more than just a pastry chef giving his recipes—it teaches you about different techniques and ingredients. I''ve always known that Jacquy Pfeiffer is an incredible teacher and through this book you can learn so much from him.  The Art of French Pastry  is easy to follow and really a joy to go through and cook from." —François Payard   “Finally, a book that demystifies the secrets of classic French pastry! I am thrilled that Jacquy Pfeiffer has created this masterful, must-have book in which he shares his remarkable journey and recipes from apprentice to chef. Even the most skilled baker will be thrilled with these recipes that work like little miracles. This is a classic that everyone will use for years to come!” —Sherry Yard, author of Secrets of Baking   " The Art of French Pastry  is a very personal collection of exceptional French pastry recipes collected over many years by Jacquy Pfeiffer, one of the most gifted and respected pastry teachers and chefs. This book is a distillation of all the experiences accumulated over a lifetime and Jacquy is guiding the reader through every technical step,
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