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.
Martha Rose Shulman is the award-winning author of more
than twenty-five cookbooks, including The Very Best of Recipes
for Health, Mediterranean Harvest: Vegetarian Recipes from the
World’s Healthiest Cuisine, Mediterranean
Light, Provençal Light, and Entertaining Light. She
writes the daily Recipes for Health 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.
"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
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