MARC Record from Library of Congress

LEADER: 03759cam a2200373 i 4500
001 2013017643
003 DLC
005 20140816075932.0
008 130605s2013 nyua 000 0 eng
010 $a 2013017643
020 $a9780307959355 (hardback)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX773$b.P468 2013
082 00 $a641.86/5$223
084 $aCKB062000$aCKB034000$aCKB024000$2bisacsh
100 1 $aPfeiffer, Jacquy.
245 14 $aThe art of French pastry /$cJacquy Pfeiffer ; with Martha Rose Shulman ; photographs by Paul Strabbing.
264 1 $aNew York :$bAlfred A. Knopf,$c2013.
300 $axxxi, 395 pages :$bcolor illustrations ;$c25 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $a"A Borzoi book."
520 $a"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "--$cProvided by publisher.
520 $a"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless éclairair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher"--$cProvided by publisher.
650 0 $aPastry.
650 0 $aCooking, French.
650 7 $aCOOKING / Courses & Dishes / Pastry.$2bisacsh
650 7 $aCOOKING / Regional & Ethnic / French.$2bisacsh
650 7 $aCOOKING / Courses & Dishes / Desserts.$2bisacsh
655 7 $aCookbooks.$2lcgft
700 1 $aShulman, Martha Rose.
856 42 $3Cover image$u9780307959355.jpg