Review
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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
About the Author
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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 accled 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
, Mediterranean Harvest: Vegetarian Recipes from the
World’s iest Cuisine, Mediterranean Light, Provençal Light,
and Entertaining Light. She writes the daily Recipes for
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.