# The Art of French Pastry: A Cookbook - Hardcover

by **Jacquy Pfeiffer** (Author), **Martha Rose Shulman** (Author)

**Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking  
**  
What does it take to perfect a flawless clair? 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 _p te 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  
\- napol ons / 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 Flamb e  
\- 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.

### Author Biography

**Jacquy Pfeiffer**'s career began with an apprenticeship in Strasbourg, Alsace, at the famous Jean Clauss Pâtisserie. In 1995, Pfeiffer cofounded the French Pastry School in Chicago with Chef Sébastien Canonne, M.O.F., where their team is devoted to imparting excellence. Pfeiffer has participated in many of the world's most prestigious pastry competitions, placing in the World Chocolate Masters in Paris in 1996 and at the Coupe du Monde de la Pâtisserie in Lyon, France, in both 1995 and 1997. He was named one of the Top Ten Pastry Chefs in America by _Chocolatier_ and _Pastry Art & Design_ for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in _Kings of Pastry,_ a documentary by internationally acclaimed filmmakers D. A. Pennebaker and Chris Hegedus. Shortly after, he was inducted into _Dessert Professional_'s Pastry Hall of Fame and the Chicago Culinary Museum's Chefs Hall of Fame. Today, Pfeiffer is the Academic Dean for Student Affairs at the French Pastry School, widely considered one of the leading pastry institutions in the world.

**Martha Rose Shulman** is the award-winning author of more than twenty-five cookbooks, including _The Very Best of Recipes for Health_, _Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine_, _Mediterranean Light_, _Provençal Light_, and _Entertaining Light_. She writes the daily _Recipes for Health_ column for the online _New York Times_, is a founding contributor of the website Zester Daily, and is the co-owner of the Venice Cooking School in Los Angeles. She has coauthored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and has collaborated with the Culinary Institute of America on two books, _Culinary Boot Camp_ and _Spain and the World Table_. Learn more about Martha at martha-rose-shulman.com.

**Number of Pages:** 395

**Dimensions:** 1.3 x 9.4 x 8.2 IN

**Illustrated:** Yes

**Publication Date:** December 03, 2013

**Award:** James Beard Foundation Book Awards (2014)

**Award:** IACP Crystal Whisk Award (2014)

## Details

- **Price:** 45.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 45.00 USD | In stock |

## Images

- The Art of French Pastry: A Cookbook - Hardcover

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