An edition of The Art of French Pastry (2013)

The Art of French Pastry

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Last edited by ImportBot
December 19, 2023 | History
An edition of The Art of French Pastry (2013)

The Art of French Pastry

  • 8 Want to read

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. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: brioche, napoléons / Mille-Feuilles, cream puffs, Alsatian cinnamon rolls / chinois, lemon cream tart with meringue teardrops, elephant ears / palmiers, black forest cake, beignets, as well as some traditional Alsatian savory treats, including: Pretzels, Kougelhof, Tarte Flambée, Warm Alsatian Meat Pie. Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units -- which will help you in all aspects of your cooking. But in order to properly enjoy your "just desserts," so to speak, you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father's bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher. - Publisher.

Publish Date
Publisher
Alfred A. Knopf
Language
English
Pages
432

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Previews available in: English

Edition Availability
Cover of: The Art of French Pastry
The Art of French Pastry
2013, Alfred A. Knopf
Hardcover in English

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Book Details


Table of Contents

Preface : A life in pastry
Introduction : The craft of French pastry
Introduction : Essentials
French pastry fundamentals
French pastry classics
Tarts
Cookies
Cake and ice cream
Sweet and savory Alsatian specialties
Appendix : Flourishes : la cerise sur le gâteau

Edition Notes

Published in
New York

Classifications

Library of Congress
TX773 .P468 2013

Contributors

Photographer
Paul Strabbing

The Physical Object

Format
Hardcover
Pagination
xxxi, 395 p.
Number of pages
432
Dimensions
25 x x centimeters

ID Numbers

Open Library
OL25438426M
Internet Archive
artoffrenchpastr0000pfei
ISBN 10
030795935X
ISBN 13
9780307959355
LCCN
2013017643

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Download catalog record: RDF / JSON
December 19, 2023 Edited by ImportBot import existing book
September 29, 2021 Edited by ImportBot import existing book
November 14, 2020 Edited by MARC Bot import existing book
February 28, 2020 Edited by MARC Bot remove fake subjects
February 25, 2014 Created by Bryan Tyson Added new book.