Winner of the 2014 James Beard Award for Best Cookbook, Dessert
& Baking
What does it take to perfect a flawless eclair? 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 "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 and
Pfeiffer's accompanying illustrations, is a master class in pastry
from a master teacher.
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