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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 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. 

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Indulge your sweet tooth, and expand your baking skills with "The Art of French Pastry," by Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, Illinois. Co-author Martha Rose Shulman is a Zester Daily contributor (she discusses her work on the book in this New York Times piece). Flawless éclairs, delicate (yet buttery) croissants, light and airy macarons—learn how to create all this and more, and walk away with an intimate knowledge of the fundamentals of pastry. 

Pfeiffer builds on the basics, so you understand not only the science behind the ingredients used, but also how they interact with each other, and what your hands have to do to transform them into pastry. Expect terrific results as you attempt recipes including brioche, napoléons (Mille Feuilles), cream puffs, elephant ears, beignets, and more. Full of gorgeous photography, and Pfeiffer's own illustrations, this book is a decadent treat that comes with a reminder for all aspiring bakers: precision counts!

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Reprinted with permission from The Art of French Pastry © 2013 Jacquy Pfeiffer, Random House. Photos by Paul Strabbing.

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