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Elegantly illustrated
or any child who prefers to 'do it myself'
with fabulous engraved plates of spoons in the shape of seashells
plus Ottolenghi's famous and delectable cakes and breads
or charring them to round out their flavor
The Art of French Pastry (Jacquy Pfeiffer, Martha Rose Shulman) Chez Panisse Elegantly illustratedWinner of the 2014 James Beard Award for Best Cookbook, Dessert & BakingWhat does it take to perfect a flawless clair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. 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. By teaching you how to make everything from pte choux
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