Winner of the 2014 James Beard Award for Best Cookbook, Dessert a Baking What does it take to perfect a flawless Acclair? 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 pActe An 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: Am brioche Am napolAcons / Mille-Feuilles Am cream puffs Am Alsatian cinnamon rolls / chinois Am lemon cream tart with meringue teardrops Am elephant ears / palmiers Am black forest cake Am beignets as well as some traditional Alsatian savory treats, including: Am Pretzels Am Kougelhof Am Tarte FlambAce Am Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of informationalists 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. unitsawhich will help you in all aspects of your cooking. But in order to properly enjoy your ajust desserts, a 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 fatheras 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 Pfeifferas accompanying illustrations, is a master class in pastry from a master teacher. From the Hardcover edition.A fork will work just fine, but if you are making a lot of puff pastry you might want to invest in this roller with spikes for ... can find special tools called manual shavers for chocolate decorations, but you can also use Y-shaped vegetable peelers and.
|Title||:||The Art of French Pastry|
|Author||:||Jacquy Pfeiffer, Martha Rose Shulman|
|Publisher||:||Knopf - 2013-12-03|