Synopses & Reviews
Jacquy Pfeiffer's career began with an apprenticeship in Strasbourg, Alsace, at the famous Jean Clauss Pâtisserie. In 1995, Pfeiffer cofounded the French Pastry School in Chicago with Chef Sébastien Canonne, M.O.F., where their team is devoted to imparting excellence. Pfeiffer has participated in many of the world’s most prestigious pastry competitions, placing in the World Chocolate Masters in Paris in 1996 and at the Coupe du Monde de la Pâtisserie in Lyon, France, in both 1995 and 1997. He was named one of the Top Ten Pastry Chefs in America by
Chocolatier and
Pastry Art & Design for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in
Kings of Pastry, a documentary by internationally acclaimed filmmakers D. A. Pennebaker and Chris Hegedus. Shortly after, he was inducted into
Dessert Professional’s
Pastry Hall of Fame and the Chicago Culinary Museum’s Chefs Hall of Fame. Today, Pfeiffer is the Academic Dean for Student Affairs at the French Pastry School, widely considered one of the leading pastry institutions in the world.
Martha Rose Shulman is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. She writes the daily Recipes for Health column for the online New York Times, is a founding contributor of the website Zester Daily, and is the co-owner of the Venice Cooking School in Los Angeles. She has coauthored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and has collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at martha-rose-shulman.com.
Synopsis
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 clair? 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 p te 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
- Napol ons / Mille-Feuilles
- Cream Puffs
- Elephant ears / Palmiers
- Beignets
- Pretzels
- Kougelhof
- Tarte Flamb e
- 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.
Synopsis
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 éclair? 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.
About the Author
Jacquy Pfeiffer's is the Academic Dean for Student Affairs at The French Pastry School, widely considered one of the leading pastry institutions in the world. His career began with an apprenticeship at the famous Jean Clauss Pâtisserie in Strasbourg, Alsace. In 1995, he cofounded The French Pastry School in Chicago with Chef Sébastien Canonne. He has placed in many of world's most prestigious pastry competitions; was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design for two consecutive years; was inducted into l' Académie Culinaire de France, and into the Dessert Professional's Pastry Hall of Fame and The Chicago Culinary Museum's Chefs Hall of Fame. In 2009, he was featured in Kings of Pastry, a documentary by D. A. Pennebaker and Chris Hegedus, and in 2012, he was named Chevalier des Palmes académiques, the highest honor an educator can receive from the French Minister of Education.