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french pastry by [Jacquy Pfeiffer, Martha Rose Shulman]

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french pastry Kindle Edition

4.8 out of 5 stars 367 ratings

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Length: 740 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Product description

Review

Praise for Jacquy Pfeiffer's The Art of French Pastry

Jacquy Pfeiffer is a master whose talent and artistry I respect. He has written a book that everyone can enjoy--classic French pastry techniques, presented with Jacquy's twist.
--Jacques Torres

Everyone will love this book because it's more than just a pastry chef giving his recipes--it teaches you about different techniques and ingredients. I've always known that Jacquy Pfeiffer is an incredible teacher and through this book you can learn so much from him. The Art of French Pastry is easy to follow and really a joy to go through and cook from.
--François Payard

"Finally, a book that demystifies the secrets of classic French pastry! I am thrilled that Jacquy Pfeiffer has created this masterful, must-have book in which he shares his remarkable journey and recipes from apprentice to chef. Even the most skilled baker will be thrilled with these recipes that work like little miracles. This is a classic that everyone will use for years to come!"
--Sherry Yard, author of Secrets of Baking

The Art of French Pastry is a very personal collection of exceptional French pastry recipes collected over many years by Jacquy Pfeiffer, one of the most gifted and respected pastry teachers and chefs. This book is a distillation of all the experiences accumulated over a lifetime and Jacquy is guiding the reader through every technical step, just as if he were standing beside you in his pastry school, making sure that you're achieving a glorious result! The book is written in the language of memories and can affect your life wonderfully . . . it is a must-read for anyone who wants to understand the art of French pastry!
--Hubert Keller, Chef/Owner, Fleur de Lys, Fleur by Hubert Keller, and BurgerBar --This text refers to the hardcover edition.

About the Author

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.

--This text refers to the hardcover edition.

Product details

  • ASIN : B01FT3P29G
  • Language : English
  • File size : 15975 KB
  • Simultaneous device usage : Unlimited
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 740 pages
  • Customer Reviews:
    4.8 out of 5 stars 367 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
367 global ratings
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Top review from Australia

Reviewed in Australia on 6 March 2021

Top reviews from other countries

moto
5.0 out of 5 stars Good recipes
Reviewed in the United Kingdom on 18 March 2021
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SallyB
5.0 out of 5 stars A great book for both experienced pastry cooks and beginners
Reviewed in the United Kingdom on 28 December 2014
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One person found this helpful
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Joyce Taylor
5.0 out of 5 stars A master class in baking in addition to being a cookbook
Reviewed in Canada on 7 April 2021
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J E
5.0 out of 5 stars What a great book.
Reviewed in Canada on 4 April 2017
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3 people found this helpful
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Sarah
5.0 out of 5 stars eines der besten Bücher die man zuhause haben MUSS!
Reviewed in Germany on 14 January 2015
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2 people found this helpful
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