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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.
By teaching you how to make everything from pate a choux to pastr.
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.
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
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