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    The Art of French Pastry

    A Cookbook

    Author Jacquy Pfeiffer, Martha Rose Shulman
    Look inside
    Hardcover
    $45.00 US
    Knopf
    8.3"W x 9.61"H x 1.41"D   | 57 oz | 8 per carton
    On sale Dec 03, 2013 | 432 Pages | 9780307959355
    Add to cart Add to list Exam Copies

    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.
    "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, just as if he were standing beside you in his pastry school, making sure that you’re achieving a glorious result! The book is written in the language of memories and can affect your life wonderfully . . . it is a must-read for anyone who wants to understand the art of French pastry!"—Hubert Keller, Chef/Owner, Fleur de Lys, Fleur by Hubert Keller, and BurgerBar
    Jacquy Pfeiffer View titles by Jacquy Pfeiffer
    Martha Rose Shulman is a prolific cookbook author with a New York Times column, "Recipes for Health."Her book Mediterranean Harvest was selected by Cooking Light magazine as one of the top vegetarian cookbooks of the past 25 years. View titles by Martha Rose Shulman

    About

    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.

    Praise

    "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, just as if he were standing beside you in his pastry school, making sure that you’re achieving a glorious result! The book is written in the language of memories and can affect your life wonderfully . . . it is a must-read for anyone who wants to understand the art of French pastry!"—Hubert Keller, Chef/Owner, Fleur de Lys, Fleur by Hubert Keller, and BurgerBar

    Author

    Jacquy Pfeiffer View titles by Jacquy Pfeiffer
    Martha Rose Shulman is a prolific cookbook author with a New York Times column, "Recipes for Health."Her book Mediterranean Harvest was selected by Cooking Light magazine as one of the top vegetarian cookbooks of the past 25 years. View titles by Martha Rose Shulman

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