Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
What does it take to perfect a flawlesseclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. InThe Art of French Pastryaward-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 pate a choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the...
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
What does it take to perfect a flawlesseclair? A delicate ye...