The art of French pastry
(Book)
Author
Contributors
Published
New York : Alfred A. Knopf, 2013.
Status
Valley Cottage Free Library - Adult Nonfiction
641.865 PFE
1 available
641.865 PFE
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Valley Cottage Free Library - Adult Nonfiction | 641.865 PFE | On Shelf |
Location | Call Number | Status |
---|---|---|
Goshen Public Library & Historical Society - Cooking Print Collection | 641.865 Pfe | On Shelf |
Middletown-Thrall Public Library District - Adult Nonfiction | 641.865 PFE | On Shelf |
New City Library - Adult Nonfiction | 641.865 PFEIF | On Shelf |
Newburgh Free Library - Adult Nonfiction | 641.865 PFE | On Shelf |
Nyack Library - Adult Nonfiction | 641.865 PFE | On Shelf |
Subjects
LC Subjects
More Details
Published
New York : Alfred A. Knopf, 2013.
Format
Book
Physical Desc
xxxi, 395 pages : color illustrations ; 25 cm
Language
English
Notes
General Note
"A Borzoi book."
General Note
Includes index.
Description
"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from ṕte ̉choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "--,Provided by publisher.
Description
"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless éclairair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher"--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Pfeiffer, J., & Shulman, M. R. (2013). The art of French pastry . Alfred A. Knopf.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Pfeiffer, Jacquy and Martha Rose Shulman. 2013. The Art of French Pastry. Alfred A. Knopf.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Pfeiffer, Jacquy and Martha Rose Shulman. The Art of French Pastry Alfred A. Knopf, 2013.
MLA Citation, 9th Edition (style guide)Pfeiffer, Jacquy, and Martha Rose Shulman. The Art of French Pastry Alfred A. Knopf, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.