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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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