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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, [2013]Copyright date: ©2013Description: xxxi, 395 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 030795935X
  • 9780307959355
Subject(s): Genre/Form: DDC classification:
  • 641.865 23
LOC classification:
  • TX773 .P468 2013
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 Alsatian 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 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. "-- Provided by publisher.
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Holdings
Item type Current library Call number Status Date due Barcode
Book City Campus City Campus Main Collection 641.865 PFE (Browse shelf(Opens below)) Available A516182B

"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 Alsatian 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 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. "-- Provided by publisher.

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