The Art of French Pastry

by Jacquy Pfeiffer

Other authorsMartha Rose Shulman
Hardcover, 2013

Status

Call number

Baking - Pies and Pastries -- PFE

Call number

Baking - Pies and Pastries -- PFE

Publication

Knopf (2013), Hardcover, 432 pages

Description

"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from âpteŕ choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "--… (more)

Language

Physical description

432 p.

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