The Art of French Pastry

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The Art of French Pastry

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Editorial Reviews

Publishers Weekly
★ 10/21/2013
Pfeiffer, who grew up in his family-owned Alsatian bakery, apprenticed under a master pastry chef, and founded the prestigious French Pastry school, shares his considerable knowledge and offers expert guidance through every step of every recipe. Pfeiffer starts with the fundamentals, from simple syrup and pastry cream to brioche and ganache, basics that must be mastered before tackling recipes in later chapters. Recipes not only detail each step but also explain the “why” behind combining certain ingredients first, using certain tools over others, and baking at the right temperatures. Photographs demonstrate tricky matters such as knowing when you’ve achieved the right consistency for choux paste or meringues. Techniques such as piping are covered at length, including how to properly fill and hold the pastry bag and how to create the desired size. Diagrams are precise and leave no doubt as to the proper approach. Classic recipes include chocolate éclairs, croissants, and three varieties of tart dough with several delectable filling options. Cookies, cakes and ice creams, and a wonderful chapter on Alsatian specialties round out this superb collection. For those looking for the definitive guide to French pastry, they should look no further than this comprehensive and user-friendly collection. (Dec.)
From the Publisher
Praise for Jacquy Pfeiffer’s The Art of French Pastry
 
"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
Library Journal
★ 11/01/2013
Award-winning chef Pfeiffer (founder, French Pastry Sch., Chicago) and author Shulman (The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com) here provide a treat for those who love baking pastries—and those who love eating them. Readers can opt to learn basic French pastry techniques or attempt making a classic French pastry. Over the course of 75 recipes, the authors expertly guide both seasoned bakers and novices through seemingly complicated but accessibly written recipes for classic pastries such as the towering croquembouche and the delicate croissant. Accompanying the recipes are attractive photographs, as well as tips and asides that offer a wealth of information, such as knowing when a pastry is done, understanding why a particular ingredient is used, and learning the history behind a dish. Pfeiffer and Shulman demystify classic recipes and empower readers to tackle the art of French pastry making. VERDICT A comprehensive, essential resource for beginning and advanced bakers interested in everything related to French pastry baking.—Cassidy Charles, Morristown & Morris Twp. Joint Free P.L., NJ
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Product Details

  • ISBN-13: 9780307959355
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 12/3/2013
  • Pages: 432
  • Sales rank: 93,648
  • Product dimensions: 8.38 (w) x 9.76 (h) x 1.34 (d)

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Sort by: Showing 1 Customer Reviews
  • Posted September 5, 2014

    A must have in any baker kitchen. From chef's own history to the

    A must have in any baker kitchen. From chef's own history to the very last recipe, it is just a beautiful book.
    Very well illustrated , easy to follow and delicious recipes.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

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