The art of French pastry

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Publisher:
Varies, see individual formats and editions
Pub. Date:
2013.
Language:
English
Description

Winner ofnbsp; the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawlessnbsp;éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. Innbsp; The Art of French Pastry nbsp;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!nbsp;Expect to master these techniques and then indulge in exquisite recipes, such as: nbsp; ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;brioche ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;napoléons / Mille-Feuilles ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;cream puffs ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;Alsatian cinnamon rolls / chinois ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;lemon cream tart with meringue teardrops ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;elephant ears / palmiers ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;black forest cake ·nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;beignets nbsp; as well as some traditional Alsatian savory treats, including: nbsp; ·nbsp;nbsp;nbsp; Pretzels ·nbsp;nbsp;nbsp; Kougelhof ·nbsp;nbsp;nbsp; Tarte Flambée ·nbsp;nbsp;nbsp; Warm Alsatian Meat Pie nbsp; 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,nbsp; full of gorgeous photography andnbsp;Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher.

From the Hardcover edition.
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ISBN:
9780307959355
030795935
9780307959362
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Grouping Information

Grouped Work ID e0bc03a5-005f-a81d-1576-b95c30ea2839
Grouping Title art of french pastry
Grouping Author pfeiffer jacquy
Grouping Category book
Last Grouping Update 2018-07-16 23:07:43PM
Last Indexed 2018-07-16 23:51:09PM

Solr Details

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auth_author2 Shulman, Martha Rose., Strabbing, Paul.
author Jacquy Pfeiffer
author2-role Shulman, Martha Rose., Strabbing, Paul.
author_display Pfeiffer, Jacquy
available_at_catalog Edmondson Pike, Edmondson Pike Kids, Main Kids, Main Library
collection_catalog Non-Fiction
detailed_location_catalog Edmondson Pike - Adult Non-Fiction, Main Library - Adult Non-Fiction
display_description "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 éclairair? 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"--
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owning_library_catalog Nashville Public Library
owning_location_catalog Edmondson Pike, Edmondson Pike Kids, Main Kids, Main Library
primary_isbn 9780307959355
publishDate 2013
record_details ils:CARL0000423597|Book|Books||English|Alfred A. Knopf,|2013.|xxxi, 395 pages : color illustrations ; 25 cm., overdrive:aece8ca4-6f29-4c78-9ccd-62af66ed68ba|eBook|eBook||English|Knopf Doubleday Publishing Group|2013|
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subject_facet Cookbooks, Cooking, French, Pastry
title_display The art of French pastry
title_full The Art of French Pastry, The art of French pastry / Jacquy Pfeiffer ; with Martha Rose Shulman ; photographs by Paul Strabbing
title_short The art of French pastry
title_sub
topic_facet Cookbooks, Cooking & Food, Cooking, French, Nonfiction, Pastry