The Art of French Pastry
by Jacquy Pfeiffer , Martha Rose Shulman
Editor: University Press plc
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Winner of the 2014 James Beard Award for Best Cookbook, Dessert And Pastry What it takes for a perfect flawless flashAnother delicate croissant of butterWith a pipe dozens of macaroonsThe answer is: a thorough knowledge of the basic principles of bakingIn the award-winning French Pastry Art Jacquy Pfeiffer, co-founder of the French Pastry fame at the Chicago School, gives you all thisBy teaching you how to make everything from choux pastry to custard cream, Pfeiffer builds on the basic principles until you have an understanding of the science behind the ingredients used, how they interact with each other, and what your hands have to do to turn them into doughThis gives great resultsExpect to master these techniques, then indulge in exquisite recipes, such as: – brioche – napoleon / Mille Feuilles – cabbage cream – Alsatian cinnamon brioches / Chinese – cream of lemon pie with meringue tears – elephant ears / palm trees – black forest cake – donuts as well as some tasty traditional Alsatian treats including: – Bretzels – Kougelhof – Tarte Flambée – Chaud AlsacienBut to enjoy your “just desserts,” so to speak; you will also learn where these delights originallyJacquy Pfeiffer comes from a long line of pastry chefs and has been taking these recipes since he was a child of his father at the bakery in Alsace.Watered with funny, charming memories of a lifetime in step
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