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.