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The Art of French Pastry, by Jacquy Pfeiffer, Martha Rose Shulman
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Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
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.
- Sales Rank: #13619 in Books
- Brand: Brand: Knopf
- Published on: 2013-12-03
- Released on: 2013-12-03
- Format: Deckle Edge
- Original language: English
- Number of items: 1
- Dimensions: 9.48" h x 1.32" w x 8.31" l, 3.53 pounds
- Binding: Hardcover
- 432 pages
- Used Book in Good Condition
Amazon.com Review
Featured Recipes from The Art of French Pastry Download the recipe for Christmas Sables Download the recipe for Ganache
From Booklist
*Starred Review* Nowhere else do chemistry, physics, and aesthetics combine so elegantly and tastily as in the hands of a great pastry chef. Alsatian-born Pfeiffer now teaches a demanding Chicago culinary program, and his years of experience with classic French baking have come together in a volume that’s the next best thing to actually learning directly from the master’s hands. Rigorously detailed instructions transmit essential techniques for producing not only pastry itself but also concocting custard creams, jams, fillings, sauces, icings, and glazes. Both photographs and graphics show how ingredients come together for each individual creation. Some of the book’s most valuable information appears in sidebars. Here Pfeiffer reveals tricks of the trade and secrets that mere ingredient lists never fully explain, such as how a day’s humidity level can affect a particular pastry’s success or failure. Anyone studying to be a professional baker will profit from Pfeiffer’s guidance, and the amateur cook can vastly improve family desserts. --Mark Knoblauch
Review
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
Most helpful customer reviews
112 of 112 people found the following review helpful.
Absolutely fantastic!
By NN
This is an absolutely fantastic book on the fine art of French pastry! Chef Pfeiffer gives the reader all the tips and tricks necessary to turn out very fine pastries. As well, he weaves in little stories of his own life as a pastry chef that elevate this book above the basic pastry texts. The stories are the hidden gems in the book! Do not be dismayed that this book seems a little technical. The science presented is in fact very basic and easy to understand, but it is completely necessary in order to achieve consistency and to avoid mistakes. As an example, all recipes have ingredients scaled by weight. Finally, a pastry text that drives home the need for proper scaling! No more cups, teaspoons, etc. Far too many baking books still use flour measured in volume with no explanation of the exact technique, the result being unreproducible results or a failed recipe. Not so this text!
I consider myself a pastry hobbyist. I am not an expert and I do not bake every day. However, when I do bake I want consistent results. To that end I have taken a fair number of pastry classes. This book is the next best thing to taking a class from a master. And the best thing about this master is that he knows his audience, because he's taught pastry novices for years. He already knows your potential mistakes and points them out before you make them! So do yourself a favor. If you enjoy French pastries and you want to improve your technique, then buy this book! It is the only book on French pastry that you will ever need.
45 of 46 people found the following review helpful.
Cracked the code
By Happily retired
I am a reasonably good cook, but have always been intimidated by pastry. Cookbooks are often a poor substitute or videos or personal instruction, but this one stands out in all respects. It is crystal clear and logically organized, beginning with the repetitive building blocks that lead to success in the later full recipes. The author seems to anticipate every question that one might have and distills the years of experience as a professional into guidance that an amateur can understand without "dumbing it down" or substituting shortcuts for true technique. I commend the amount of testing that must have gone into the book, for I have yet to find a flawed recipe. It is a challenging book, for it is a complex subject, but It has made me brave and at last, competent, in the pastry kitchen.
43 of 46 people found the following review helpful.
Nice book!
By Sugar Diva
I work as a pastry chef and I have a huge library of cookbooks, from culinary texts to home baker-type books. I like this book, I like the descriptions, and the recipes. It's not a definitive collection of pastries from across France, but it does have an easy, accessible style and reliable recipes. I would not hesitate to make this book a gift for a passionate home baker or a professional pastry chef. I'm glad I have it.
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