The Art of French Pastry (Anglais) Relié – Séquence inédite, 3 décembre 2013
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Descriptions du produit
Revue de presse
"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."
"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."
“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
Biographie de l'auteur
Jacquy Pfeiffer's career began with an apprenticeship in Strasbourg, Alsace, at the famous Jean Clauss Pâtisserie. In 1995, Pfeiffer cofounded the French Pastry School in Chicago with Chef Sébastien Canonne, M.O.F., where their team is devoted to imparting excellence. Pfeiffer has participated in many of the world’s most prestigious pastry competitions, placing in the World Chocolate Masters in Paris in 1996 and at the Coupe du Monde de la Pâtisserie in Lyon, France, in both 1995 and 1997. He was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in Kings of Pastry, a documentary by internationally acclaimed filmmakers D. A. Pennebaker and Chris Hegedus. Shortly after, he was inducted into Dessert Professional’s Pastry Hall of Fame and the Chicago Culinary Museum’s Chefs Hall of Fame. Today, Pfeiffer is the Academic Dean for Student Affairs at the French Pastry School, widely considered one of the leading pastry institutions in the world.
Martha Rose Shulman is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. She writes the daily Recipes for Health column for the online New York Times, is a founding contributor of the website Zester Daily, and is the co-owner of the Venice Cooking School in Los Angeles. She has coauthored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and has collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at martha-rose-shulman.com.
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Commentaires client les plus utiles sur Amazon.com (beta)
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.
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.