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Pfeiffer, Jacquy

The Art of French Pastry: A Cookbook

The Art of French Pastry: A Cookbook

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From the publisher

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 pate a 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

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From Chef Scott

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"The Art of French Pastry" is a magnificent and comprehensive guide that demystifies the elegance and complexity of French pastry. This book is an essential resource for anyone aspiring to master the intricate art of classic French desserts. It balances the precision and rigor of traditional pastry techniques with an approachable, step-by-step methodology, making the craft accessible to bakers of all skill levels. This cookbook stands out for its thorough and methodical approach to French pastry. Each chapter is meticulously structured, offering detailed insights into the foundational recipes and techniques that form the backbone of French patisserie. From flaky croissants and delicate mille-feuilles to luxurious gateaux and tarts, the book covers a wide array of classic desserts, ensuring a comprehensive understanding of this esteemed culinary art form. One of the book's greatest strengths is its clarity in instruction. The recipes are presented with precise, easy-to-follow steps, accompanied by helpful tips and techniques. This guidance is invaluable, especially when tackling more complex pastry projects. The author's expertise and passion for pastry are evident in each recipe, providing not just instructions but also the reasoning behind techniques, which deepens the reader's understanding and appreciation of the craft. The book's design and presentation are also noteworthy. Beautiful photographs accompany the recipes, providing both inspiration and a visual guide to the expected outcomes. These images capture the finesse and elegance of French pastry, making the book as visually appealing as it is informative. "The Art of French Pastry:" goes beyond mere recipes to explore the science and theory behind pastry making. This includes discussions on ingredients, tools, and the chemistry of baking, which are crucial for achieving consistent and outstanding results. The author's emphasis on precision and attention to detail reflects the true spirit of French pastry. In addition to the wealth of recipes and techniques, the book is peppered with historical insights and anecdotes about the evolution of French pastry. These cultural tidbits enrich the reader's experience, providing context and depth to the art form. This is a masterful work that brings the world of French pastry into the hands of home bakers and professionals alike. It is a testament to the beauty and rigor of French baking, offering a detailed, approachable, and comprehensive guide to mastering its techniques. Whether you are a seasoned baker or just beginning your journey in pastry, this book is an invaluable companion, inviting you to explore and perfect the art of French pastry.