{"product_id":"the-art-of-french-pastry-a-cookbook-hardcover","title":"The Art of French Pastry: A Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJacquy Pfeiffer\u003c\/b\u003e (Author), \u003cb\u003eMartha Rose Shulman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner of the 2014 James Beard Award for Best Cookbook, Dessert \u0026amp; Baking\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eWhat 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 \u003ci\u003eThe Art of French Pastry\u003c\/i\u003e award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e By teaching you how to make everything from \u003ci\u003ep te   choux\u003c\/i\u003e 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: \u003cp\u003e\u003c\/p\u003e - brioche\u003cbr\u003e - napol ons \/ Mille-Feuilles \u003cbr\u003e - cream puffs\u003cbr\u003e - Alsatian cinnamon rolls \/ chinois\u003cbr\u003e - lemon cream tart with meringue teardrops\u003cbr\u003e - elephant ears \/ palmiers\u003cbr\u003e - black forest cake\u003cbr\u003e - beignets \u003cp\u003e\u003c\/p\u003e as well as some traditional Alsatian savory treats, including: \u003cp\u003e\u003c\/p\u003e - Pretzels\u003cbr\u003e - Kougelhof\u003cbr\u003e - Tarte Flamb e\u003cbr\u003e - Warm Alsatian Meat Pie \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e \u003ci\u003eThe Art of French Pastry, \u003c\/i\u003efull of gorgeous photography and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJacquy Pfeiffer\u003c\/b\u003e'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 \u003ci\u003eChocolatier\u003c\/i\u003e and \u003ci\u003ePastry Art \u0026amp; Design\u003c\/i\u003e for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in \u003ci\u003eKings of Pastry, \u003c\/i\u003ea documentary by internationally acclaimed filmmakers D. A. Pennebaker and Chris Hegedus. Shortly after, he was inducted into \u003ci\u003eDessert Professional\u003c\/i\u003e's\u003ci\u003e \u003c\/i\u003ePastry 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003eMartha Rose Shulman\u003c\/b\u003e is the award-winning author of more than twenty-five cookbooks, including \u003ci\u003eThe Very Best of Recipes for Health\u003c\/i\u003e, \u003ci\u003eMediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine\u003c\/i\u003e, \u003ci\u003eMediterranean Light\u003c\/i\u003e, \u003ci\u003eProvençal Light\u003c\/i\u003e, and \u003ci\u003eEntertaining Light\u003c\/i\u003e. She writes the daily \u003ci\u003eRecipes for Health\u003c\/i\u003e column for the online \u003ci\u003eNew York Times\u003c\/i\u003e, 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, \u003ci\u003eCulinary Boot Camp\u003c\/i\u003e and \u003ci\u003eSpain and the World Table\u003c\/i\u003e. Learn more about Martha at martha-rose-shulman.com.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 395\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.4 x 8.2 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 03, 2013\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2014)\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2014)\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51754213179680,"sku":"9780307959355","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/7648c861f0646eacf7b0877e469be233.webp?v=1780035823","url":"https:\/\/ebocreations.com\/products\/the-art-of-french-pastry-a-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}