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The art of French pastry / Jacquy Pfeiffer ; with Martha Rose Shulman ; photographs by Paul Strabbing.

By: Contributor(s): Material type: TextTextPublisher: New York : Alfred A. Knopf, 2013Description: xxxi, 395 pages : color illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 030795935X (hbk.)
  • 9780307959355 (hbk.)
Subject(s): Genre/Form:
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 Alsation specialties -- Flourishes: la cerise sur le gâteau.
Summary: "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. "-- Provided by publisher.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.865 P526 Checked out 06/19/2024 33111007477553
Total holds: 0

Enhanced descriptions from Syndetics:

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.

"A Borzoi book."

Includes index.

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 Alsation specialties -- Flourishes: la cerise sur le gâteau.

"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. "-- Provided by publisher.

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