The Art of French Pastry
by Jacquy Pfeiffer, Martha Rose Shulman
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
What does it take to perfect a flawless �clair? 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 p�te � choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
� napol�ons / Mille-Feuilles
� cream puffs
� Alsatian cinnamon rolls / chinois
� lemon cream tart with meringue teardrops
� elephant ears / palmiers
� black forest cake
as well as some traditional Alsatian savory treats, including:
� Tarte Flamb�e
� Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information–lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units–which will help you in all aspects of your cooking.
But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
The Advanced Art of Baking & Pastry
by R. Andrew Chlebana
The Advanced Professional Pastry Chef
by Bo Friberg
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and – like chef Bo’s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition – contains contemporary information to meet the needs of today’s pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.
Topics covered in depth include:
- Decorated cakes
- Modernist desserts
- Wedding cakes and holiday favorites
- Sugar work
- Marzipan figures
- Chocolate decorations
Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
by The Culinary Institute of America (CIA)
Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.
Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations