The Art of French Pastry Author: Jacquy Pfeiffer | Language: English | ISBN:
B00DACZ9BK | Format: PDF
The Art of French Pastry Description
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.
From the Hardcover edition.- File Size: 11493 KB
- Print Length: 432 pages
- Publisher: Knopf (December 3, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00DACZ9BK
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #150,716 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #12
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pastry - #35
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > French - #69
in Books > Cookbooks, Food & Wine > Baking > Pastry
- #12
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pastry - #35
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > French - #69
in Books > Cookbooks, Food & Wine > Baking > Pastry
Update on January 18, 2014
I added a star since the original review. I have now tried several of the recipes in the book, and I am pleased to report that the results were fantastic. The most significant discovery for me was the pie crusts. That alone was worth the price of admission. Two pie recipes - wild blueberry and lemon -- were very successful, although I cheated and left out the complex meringue topping on the lemon pie and used lime instead b/c that's what I had handy, the results nonetheless were amazing. Be aware that the chef's approach to technique can be daunting and overly precise, but I prefer that to too lax and imprecise. You can always adjust (as I did witht the lemon pie) thanks to his detailed explanations of the ingredients and reasons for the techniques used. As for the Kindle version, I discovered that when using the desktop computer Kindle app, navigation works nicely. So, the problem is with the software on the Kindle iPad app. Can't fault the book publishers for that.
I still stand by my original criticism about the lack of instructive photos, video links, and the overload on Alsatian-based recipes including pretzels. In the bigger scheme of what the book actually delivers -- beautiful results - those are just nitpicking details. Just ironic for a book called the Art of French Pastry. Funny how a title can effect expectations. Anyway, I look forward to learning more proper pastry technique. I would have given this four and a half stars if that were possible.
The Original Review: I pre-ordered the Kindle version believing that there would be a savings in pre-ordering. Hmm. wrong. Within a few days of the release, the price plunged six dollars. So much for pre-ordering.
The Art of French Pastry Preview
Link
Please Wait...