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The Art of French Pastry

A Cookbook

ebook
1 of 1 copy available
1 of 1 copy available
JAMES BEARD AWARD WINNER • Experience the magic of French baking and elevate your pastry skills to new heights with this invaluable guide from the award-winning pastry chef and co-founder of the renowned French Pastry School.
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.
By teaching you how to make everything from pâte à choux to pastry cream, award-winning pastry chef Jacquy Pfeiffer builds on the basics, explaining the science behind the ingredients, how they interact with one another, and what your hands have to do to transform them into pastry. Indulge in exquisite sweet recipes as well as traditional Alsatian savory treats, including, such as:
 
• Brioche
• Napoléons / Mille-Feuilles
• Cream Puffs

• Elephant ears / Palmiers
• Beignets
• Pretzels
• Kougelhof
• Tarte Flambée
• Warm Alsatian Meat Pie

Full of gorgeous photography and Pfeiffer’s accompanying illustrations, The Art of French Pastry is a master class in pastry from a master teacher.
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  • Reviews

    • Publisher's Weekly

      Starred review from October 21, 2013
      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.

    • Library Journal

      Starred review from November 1, 2013

      Award-winning chef Pfeiffer (founder, French Pastry Sch., Chicago) and author Shulman (The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com) here provide a treat for those who love baking pastries--and those who love eating them. Readers can opt to learn basic French pastry techniques or attempt making a classic French pastry. Over the course of 75 recipes, the authors expertly guide both seasoned bakers and novices through seemingly complicated but accessibly written recipes for classic pastries such as the towering croquembouche and the delicate croissant. Accompanying the recipes are attractive photographs, as well as tips and asides that offer a wealth of information, such as knowing when a pastry is done, understanding why a particular ingredient is used, and learning the history behind a dish. Pfeiffer and Shulman demystify classic recipes and empower readers to tackle the art of French pastry making. VERDICT A comprehensive, essential resource for beginning and advanced bakers interested in everything related to French pastry baking.--Cassidy Charles, Morristown & Morris Twp. Joint Free P.L., NJ

      Copyright 2013 Library Journal, LLC Used with permission.

    • Booklist

      Starred review from December 1, 2013
      Nowhere else do chemistry, physics, and aesthetics combine so elegantly and tastily as in the hands of a great pastry chef. Alsatian-born Pfeiffer now teaches a demanding Chicago culinary program, and his years of experience with classic French baking have come together in a volume that's the next best thing to actually learning directly from the master's hands. Rigorously detailed instructions transmit essential techniques for producing not only pastry itself but also concocting custard creams, jams, fillings, sauces, icings, and glazes. Both photographs and graphics show how ingredients come together for each individual creation. Some of the book's most valuable information appears in sidebars. Here Pfeiffer reveals tricks of the trade and secrets that mere ingredient lists never fully explain, such as how a day's humidity level can affect a particular pastry's success or failure. Anyone studying to be a professional baker will profit from Pfeiffer's guidance, and the amateur cook can vastly improve family desserts.(Reprinted with permission of Booklist, copyright 2013, American Library Association.)

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  • English

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