The Art of French Pastry
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The Art of French Pastry by Jacquy Pfeiffer
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.
Shulman, Martha Rose: - Martha Rose Shulman writes the popular recipe feature entitled Recipes for Health for the New York Times Food section and is the award-winning author of more than twenty-five cookbooks, including The Simple Art of Vegetarian Cooking, The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine (named one of the six best vegetarian cookbooks of the last twenty-five years by Cooking Light), Mediterranean Light, Proven�al Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors.
Martha also works as a writing collaborator with chefs. She has coauthored two James Beard Award-winning cookbooks, The Secrets of Baking with pastry chef Sherry Yard and The Art of French Pastry with Jacquy Pfeiffer. She has also coauthored books with Wolfgang Puck, Dean Ornish, Mark Peel, Pati Jinich, and the Culinary Institute of America.
Martha also works as a writing collaborator with chefs. She has coauthored two James Beard Award-winning cookbooks, The Secrets of Baking with pastry chef Sherry Yard and The Art of French Pastry with Jacquy Pfeiffer. She has also coauthored books with Wolfgang Puck, Dean Ornish, Mark Peel, Pati Jinich, and the Culinary Institute of America.
| SKU | Unavailable |
| ISBN 13 | 9780307959355 |
| ISBN 10 | 030795935X |
| Title | The Art of French Pastry |
| Author | Jacquy Pfeiffer |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Alfred A. Knopf |
| Year published | 2013-12-03 |
| Number of pages | 432 |
| Prizes | Winner of James Beard Foundation Book Awards (Baking/Desserts) 2014, Winner of IACP Crystal Whisk Award (Baking) 2014 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |