Envoyer sur votre Kindle ou un autre appareil


Essai gratuit

Découvrez gratuitement un extrait de ce titre

Envoyer sur votre Kindle ou un autre appareil

Désolé, cet article n'est pas disponible en
Image non disponible pour la
couleur :
Image non disponible

The Art of French Pastry [Format Kindle]

Jacquy Pfeiffer , Martha Rose Shulman

Prix conseillé : EUR 37,30 De quoi s'agit-il ?
Prix éditeur - format imprimé : EUR 37,74
Prix Kindle : EUR 26,11 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet
Économisez : EUR 11,63 (31%)

App de lecture Kindle gratuite Tout le monde peut lire les livres Kindle, même sans un appareil Kindle, grâce à l'appli Kindle GRATUITE pour les smartphones, les tablettes et les ordinateurs.

Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.


Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle EUR 26,11  
Relié, Séquence inédite EUR 39,49  

Descriptions du produit

Revue de presse

Praise for Jacquy Pfeiffer’s The Art of French Pastry
"Jacquy Pfeiffer is a master whose talent and artistry I respect. He has written a book that everyone can enjoy—classic French pastry techniques, presented with Jacquy's twist."
—Jacques Torres
"Everyone will love this book because it's more than just a pastry chef giving his recipes—it teaches you about different techniques and ingredients. I've always known that Jacquy Pfeiffer is an incredible teacher and through this book you can learn so much from him. The Art of French Pastry is easy to follow and really a joy to go through and cook from."
—François Payard
“Finally, a book that demystifies the secrets of classic French pastry! I am thrilled that Jacquy Pfeiffer has created this masterful, must-have book in which he shares his remarkable journey and recipes from apprentice to chef. Even the most skilled baker will be thrilled with these recipes that work like little miracles. This is a classic that everyone will use for years to come!”
—Sherry Yard, author of Secrets of Baking
"The Art of French Pastry is a very personal collection of exceptional French pastry recipes collected over many years by Jacquy Pfeiffer, one of the most gifted and respected pastry teachers and chefs. This book is a distillation of all the experiences accumulated over a lifetime and Jacquy is guiding the reader through every technical step, just as if he were standing beside you in his pastry school, making sure that you’re achieving a glorious result! The book is written in the language of memories and can affect your life wonderfully . . . it is a must-read for anyone who wants to understand the art of French pastry!"
—Hubert Keller, Chef/Owner, Fleur de Lys, Fleur by Hubert Keller, and BurgerBar

Présentation de l'éditeur

Winner of  the 2014 James Beard Award for Best Cookbook, Dessert & Baking

What 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 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:
·      brioche
·      napoléons / Mille-Feuilles
·      cream puffs
·      Alsatian cinnamon rolls / chinois
·      lemon cream tart with meringue teardrops
·      elephant ears / palmiers
·      black forest cake
·      beignets
as well as some traditional Alsatian savory treats, including:
·    Pretzels
·    Kougelhof
·    Tarte Flambée
·    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.

From the Hardcover edition.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 11148 KB
  • Nombre de pages de l'édition imprimée : 432 pages
  • Editeur : Knopf (3 décembre 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Classement des meilleures ventes d'Amazon: n°534.697 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
  •  Souhaitez-vous faire modifier les images ?

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles
Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.8 étoiles sur 5  78 commentaires
81 internautes sur 81 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Absolutely fantastic! 6 décembre 2013
Par NN - Publié sur Amazon.com
Format:Relié|Achat vérifié
This is an absolutely fantastic book on the fine art of French pastry! Chef Pfeiffer gives the reader all the tips and tricks necessary to turn out very fine pastries. As well, he weaves in little stories of his own life as a pastry chef that elevate this book above the basic pastry texts. The stories are the hidden gems in the book! Do not be dismayed that this book seems a little technical. The science presented is in fact very basic and easy to understand, but it is completely necessary in order to achieve consistency and to avoid mistakes. As an example, all recipes have ingredients scaled by weight. Finally, a pastry text that drives home the need for proper scaling! No more cups, teaspoons, etc. Far too many baking books still use flour measured in volume with no explanation of the exact technique, the result being unreproducible results or a failed recipe. Not so this text!

I consider myself a pastry hobbyist. I am not an expert and I do not bake every day. However, when I do bake I want consistent results. To that end I have taken a fair number of pastry classes. This book is the next best thing to taking a class from a master. And the best thing about this master is that he knows his audience, because he's taught pastry novices for years. He already knows your potential mistakes and points them out before you make them! So do yourself a favor. If you enjoy French pastries and you want to improve your technique, then buy this book! It is the only book on French pastry that you will ever need.
24 internautes sur 24 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Cracked the code 23 mars 2014
Par Happily retired - Publié sur Amazon.com
Format:Relié|Achat vérifié
I am a reasonably good cook, but have always been intimidated by pastry. Cookbooks are often a poor substitute or videos or personal instruction, but this one stands out in all respects. It is crystal clear and logically organized, beginning with the repetitive building blocks that lead to success in the later full recipes. The author seems to anticipate every question that one might have and distills the years of experience as a professional into guidance that an amateur can understand without "dumbing it down" or substituting shortcuts for true technique. I commend the amount of testing that must have gone into the book, for I have yet to find a flawed recipe. It is a challenging book, for it is a complex subject, but It has made me brave and at last, competent, in the pastry kitchen.
18 internautes sur 18 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Learning experience 11 mars 2014
Par arch - Publié sur Amazon.com
Format:Relié|Achat vérifié
This is not an ordinary cookbook but rather a great kitchen guide. The reason the book is so good is because the author is aware of every mistake you are likely to make and explains how to rectify them. The bread recipes are really good and his tips on how to make biscuits the French way are invaluable. I highly recommend this book.
20 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Nice book! 29 décembre 2013
Par Sugar Diva - Publié sur Amazon.com
Format:Relié|Achat vérifié
I work as a pastry chef and I have a huge library of cookbooks, from culinary texts to home baker-type books. I like this book, I like the descriptions, and the recipes. It's not a definitive collection of pastries from across France, but it does have an easy, accessible style and reliable recipes. I would not hesitate to make this book a gift for a passionate home baker or a professional pastry chef. I'm glad I have it.
41 internautes sur 49 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Updated Review After Making Recipes - Excellent Results So Far 10 décembre 2013
Par Aldermab - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Update on January 18, 2014
I added a star since the original review. I have now tried several of the recipes in the book, and I am pleased to report that the results were fantastic. The most significant discovery for me was the pie crusts. That alone was worth the price of admission. Two pie recipes - wild blueberry and lemon -- were very successful, although I cheated and left out the complex meringue topping on the lemon pie and used lime instead b/c that's what I had handy, the results nonetheless were amazing. Be aware that the chef's approach to technique can be daunting and overly precise, but I prefer that to too lax and imprecise. You can always adjust (as I did witht the lemon pie) thanks to his detailed explanations of the ingredients and reasons for the techniques used. As for the Kindle version, I discovered that when using the desktop computer Kindle app, navigation works nicely. So, the problem is with the software on the Kindle iPad app. Can't fault the book publishers for that.

I still stand by my original criticism about the lack of instructive photos, video links, and the overload on Alsatian-based recipes including pretzels. In the bigger scheme of what the book actually delivers -- beautiful results - those are just nitpicking details. Just ironic for a book called the Art of French Pastry. Funny how a title can effect expectations. Anyway, I look forward to learning more proper pastry technique. I would have given this four and a half stars if that were possible.

The Original Review: I pre-ordered the Kindle version believing that there would be a savings in pre-ordering. Hmm. wrong. Within a few days of the release, the price plunged six dollars. So much for pre-ordering. But that's no fault of the authors, so no penalty in the stars for that. Just a lesson to be learned.

As for the Kindle version of the book. Disappointed. Having seen the preview, "Look Inside" which showed intricate diagrams of how to pipe pate a choux, I was eager and excited to get my hands on this book. Dreaming of learning the right way to make French pastry with the aid of respected and talented French chef, helpful diagrams, photos and other visual aids. Wrong again. I was literally shocked by the scarcity of illustrations. As for the chef, I was mildly annoyed by his inclusion of Alsatian pastry such as Black Forest Cake, tarte flambee (which I love), Beer Quiche, Warm Alsatian meat pie, Alsatian cinnamon rolls, etc., etc, to the exclusion of classic French pastry such as Madelaines, financiers, to name a few. Not that Alsace is not French or good, but there are no other French regional recipes presented such as canneles from Bordeaux or anything from Provence, so I'm thinking that next edition, put in the missing French classics, add some other regional classics, and of course keep Alsace. As it is now, I'm sorely missing those French classics.

The good news is that the text is excellent and actually gives precious technical details on the fundamentals of French pastry so the book delivers in that way. But unfortunately, for each technique and recipe, the text describes what something should look like rather than show it. In the case of the tuiles, the photo is confusing. the text explains that to get the right shape, you must place the still pliable tuiles on a rolling pin. The one picture shows tuiles in a special, tuile shaping mold, I think that's what it is. What was the editor thinking? I want to know how to properly place these thin delicate pastries on a rolling pin. Instead I get a coffee table picture that is for all practical purposes, useless. Sorry, slipped back into the bad news.

This book deserved more. I would have paid more money to get the same text but accompagnied with more illustrations and visual aids to help the understanding of the techniques and the desired results of the recipe. ALso, the navigation is rudimentary and damning. Link to a recipe but try to find your way back to text that contained the link. This is another example of a Kindle after thought rather than a made for Kindle product. I wish I could give this more stars.
Ces commentaires ont-ils été utiles ?   Dites-le-nous

Discussions entre clients

Le forum concernant ce produit
Discussion Réponses Message le plus récent
Pas de discussions pour l'instant

Posez des questions, partagez votre opinion, gagnez en compréhension
Démarrer une nouvelle discussion
Première publication:
Aller s'identifier

Rechercher parmi les discussions des clients
Rechercher dans toutes les discussions Amazon

Rechercher des articles similaires par rubrique