Description
Book Synopsis: 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.
Details
Are you ready to take your pastry skills to the next level? Discover the secrets of perfecting French pastries with The Art of French Pastry cookbook. Written by award-winning pastry chef Jacquy Pfeiffer, this book is a true treasure for anyone passionate about baking. Pfeiffer, co-founder of the renowned French Pastry School in Chicago, shares his intimate knowledge and expertise, guiding you through the fundamentals of pastry making. From buttery croissants to delicate éclairs and macarons, you'll learn the science behind the ingredients and gain the skills to create pastry masterpieces.
With a focus on precision, Pfeiffer provides you with a wealth of information to elevate your baking game. The book includes detailed equipment lists, charts on ingredient reactions, and precise measurements in both grams and U.S. units. You'll have all the tools you need to achieve perfection in every recipe. But it's not just about technique—The Art of French Pastry also delves into the history and tradition behind these delectable treats. Pfeiffer's charming stories and illustrations add an extra layer of enjoyment to your baking journey.
Indulge in exquisite recipes that will impress your friends and family. From classic brioche and cream puffs to unique Alsatian treats like kougelhof and tarte flambée, this cookbook offers a wide range of sweet and savory options that will satisfy any craving. The stunning photography throughout the book will inspire you to create your own pastry works of art.
Don't miss your chance to learn from a master teacher and elevate your pastry skills. Start your culinary adventure with The Art of French Pastry today.
Get your copy now and unlock the secrets of French pastry!
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