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Winner of  the 2014 James Beard Award for Best Cookbook, Dessert & BakingWhat does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until

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Book ID Asin: 030795935X
Book Title: The Art of French Pastry: A Cookbook
Book Author: Jacquy PfeifferMartha Rose Shulman
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $3.00
Book Format Name: Hardcover
Book Format Price: $21.49
Book Price: $21.49
Book Category: Books, Cookbooks, Food & Wine, Regional & International and unknown
Book Rating: 544 ratings

The Art of French Pastry: A Cookbook by Jacquy PfeifferMartha Rose Shulman Book Review

Name: Cully
Rating: 5.0 out of 5 stars
Title: JacquymakesitsoeasyforyoutomakethesepastriesAnenjoyablebooktoflipthroughandread
Date: Reviewed in the United States on August 15, 2016
Review: Beginning January 2016, I decided to spend a year trying to master making croissants and pain au chocolat. I'd never made either, but in an article I read in SIFT magazine about baking bread and croissants, one baker argued most people don't bake their breads or croissants long enough, so they come out pasty looking. He said he's always arguing with his customers who complain that the's selling them burnt bread or burnt croissants. It was a good article with a photo of a croissant so dark and brown and delicious looking, it intrigued me. So I thought I'd try it, ya know, just to see if I could do it. I nailed it on my first try that's how fantastic this recipe is and his explanations. I recommend this book very highly. Me, just a "normal" baker who bakes something, like eight times a year, was able to nail this. Now I make them semi-weekly and all of my friends love being on my distribution list!

Name: peg2
Rating: 3.0 out of 5 stars
Title: Sofarnotsureaboutthemethods
Date: Reviewed in the United States on March 17, 2020
Review: OK, I admit, I've only tried one recipe, the brioche. I make brioche a lot, but this particular method was new to me. I was going to chuck it and try something else, but then I thought, what the heck are you buying a pastry how-to book for, if you're not going to do what it says. So I decided I was going to follow every step to the letter.Everything went okay until it was time to add butter. Supposedly, after about 8 - 10 minutes (my interpretation of 2 minutes + 2 minutes + a repeat of the process + a minute or two for error), the butter should be completely incorporated. I had a butter-coated ball of dough. It's possible that the author's idea of adding a "tiny bit of flour" in an earlier step is a lot bigger than mine. I wound up adding roughly half again as much flour as was originally called for. That gave me an acceptable dough.Now for the first rise. The author lists a trick for use if the kitchen isn't warm enough. He says to fill a small saucepan with about an inch of boiling water, put that in a cold oven, and that will produce enough heat and humidity for the dough to rise.Afraid not. After 90 minutes, my dough hadn't budged, so I did what I usually do - set the oven to its lowest setting, pop the bowl of dough in, set the timer for 2 minutes; at the end of two minutes, shut the oven off. The lowest setting on my oven is 170F; after two minutes, the oven temperature hasn't even registered, but it's warmer than the kitchen. I leave that to rise. Now, after 90 minutes, it's ready to punch down and put in the fridge.After 2 hours in the fridge, it's risen barely perceptibly, but I punch it down anyway and leave it overnight.Shaping the dough worked nicely. Then he says to let it rise uncovered in a warm humid area. I wasn't going to do the boiling water thing again, so I did my usual oven rise, only uncovered as directed. 90 minutes later, no rise, so I covered it, did the oven rise again, and it rose nicely after 90 minutes.Baked as directed, got a very nice pull-apart soft dinner-roll type of loaf out of it.The recipe eventually worked, so I'm not giving this one star. I'm guessing that if you're an experienced home baker, you should be able to make these recipes work (note: I've only tried one, but it easily could have been a disaster); if you're looking for a beginner baking book, though, you should probably look elsewhere.I'll try a few more, and maybe update my review. Something as basic as brioche, though, should have been foolproof.

Name: D. Jaworek
Rating: 5.0 out of 5 stars
Title: Ifyouwantthebestthisisthebest
Date: Reviewed in the United States on November 24, 2015
Review: This book is a TREASURE. I say so because the recipes are perfect. First, the measurements are correct and in the correct format. I've had many books in the past where the quantities are clearly WAY off. And you don't know that they are way off until you're project turns to trash. And yes, although the measurements are in weight, which will scare the daylights out of some people, this is the correct way to measure pastry ingredients. Second, the details of how to bring the ingredients together (the technique) is clearly spelled out.....almost painfully spelled out. You won't have to worry that you didn't get enough explanation. But that's good. And finally, third, the recipes are all outstanding. They are practical. They are high quality but do-able at home. Don't misunderstand, they are in depth French pastry recipes. And they may require some special ordering of ingredients. So if you are looking for a good chocolate chip cookies and brownies, this is not the book you want. But if you want a book that gives you good, reliable French recipes for all seasons, this is the best I've seen. What would make it better? Volume 2.

Name: Katy
Rating: 3.0 out of 5 stars
Title: Detailedbutinaccurate
Date: Reviewed in the United States on February 24, 2019
Review: Love the details in the book, photos, and all the guidance in the book but there are some egregious errors.The measurements are inaccurate. When I made choux pastry with the recipe in the book it was so runny and nothing could salvage the dough. A quarter cup of heavy cream, water, and milk don't all weigh the same amount. I reverted to my old choux recipe and everything turned out fine (no water, only milk).The blueberry tart was phenomenal, but I had to double the amount of heavy cream, milk and eggs because the volume was inadequate to even fill a standard tart pan. The amount of blueberries was very off - I'm not sure what type of blueberries he used, but 2.25 cups weighs vastly more than the weight given for blueberries.The streusel and pie crusts are also nice, but so lacking in vital moisture that they won't come together.Literally every single thing I've made in this book had to be adapted, so I view the recipes as a starting point and not as the definitve resource. It's somewhat disappointing, but I think the technique is the most important thing to learn from the book if you overlook the mistakes.