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Jacquy Pfeiffer
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Martha Rose Shulman
pubblicato da
Knopf Doubleday Publishing Group
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.
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