The Art of French Pastry by Jacquy Pfeiffer

Alfred A. Knopf

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The Art of French pastry with Jacquy Pfeiffer is journey filled with clear instructions, lots of photographs and entertaining stories from the life of a French pastry chef. From brioche to fine mousse desserts Pfeiffer demystifies the persnickety processes of creating delicious pastries in a manner that anyone can master.

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Pros: Detailed, accurate, tested, metric weight measurements, practical
Cons: Needs a few more chocolate recipes
This is a great book written by a very passionate pastry chef. In many ways, a home cook might never need anything more. There are recipes for all seasons and Jacquay covers the details completely. If you've never made puff pastry or croissant dough, he walks you through every step, tells you what to look for, and what not to do. There are so many poorly written pastry books that its almost a waste of time buying them unless you want a nice collection of pictures. This is a book to be used. Its not a list of dream recipes that no one will every hope to make and couldn't because they were never tested. These are tried and true recipes that do not disappoint.

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I, too, reviewed this book around a year ago at ChefTalk.  I'm a home cook from the School of Harde Knocques and have found thru home experience that my strategy on tart crust matches his.  His book gave me further refinements that helped to further develop and improve my product.

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