• 6,99 €

Description de l’éditeur

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.

This special iBooks Author version of The Art of French Pastry invites you to:

Shop for ingredients quickly and efficiently. Select the recipes you want to make and generate an aggregated shopping list, which you can e-mail to yourself or use directly within the book.

Neatly convert measurements between metric and U.S. units.

Connect to the French Pastry School’s Twitter feed and tweet back from your own kitchen—without closing the ebook.

Bake from step-by-step directions. When you’re ready to begin a recipe, you can seamlessly switch to landscape mode, which will display the recipe steps in an easy-to-read format that you can see from across the kitchen counter.

View tips and headnotes in pop-up windows that you can close after you finish reading them.

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.

Cuisine et vin
3 décembre
Knopf Doubleday Publishing Group