The Art of French Pastry
Few would argue the French have created some of the finest pastries ever made. Now this positively delicious book brings to American kitchens the ability to learn from the best. Written by Jacquy Pfeiffer with Martha Rose Shulman, one can sit at the feet of the founder of the prestigious French Pastry school. In the preface, Pfeiffer tells his story and what his goals are with this book. The introduction outlines the craft of French pastry. The essentials in terms of equipment and staples are fully explained. If one is to be successful in the art of making French pastry, one must learn the fundamentals. Be aware there are nearly ninety pages covering the fundamentals – everything from egg wash to puff pastry to vanilla crème to caramel to hazelnut praline paste. Mmmmm. This is fundamentally superb. This section is followed by French Pastry Classics, Tarts, Cookies, Cale and Ice Cream, Sweet and Savory Alsatian Specialties, and Flourishes. Throughout the book are gorgeous close-up full-color photographs of the finished products as well as very detailed instructive drawings. Recipes and instructions are sometimes several pages long and even cover storage and troubleshooting. This is not for the faint of heart.
Chris Hayden has been working at City Book Review since 2012, so that makes him the keeper of knowledge. He manages the office and book reviewers (all 200 of them!), which is no small feat. If you’re looking at the book reviews here, you’re seeing them because he sent the books out for review. Without him, this place would fall apart, because no one else in the office knows how to use the postage machine. Two words: job security.
|Author||Jacquy Pfeiffer, Martha Rose Shulman|
|Page Count||432 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|