--- product_id: 1578367 title: "The Art of French Pastry: A James Beard Award Winner: A Cookbook" brand: "jacquy pfeiffer, martha rose shulman" price: "54971CFA" currency: XOF in_stock: true reviews_count: 13 url: https://www.desertcart.sn/products/1578367-the-art-of-french-pastry-a-james-beard-award-winner store_origin: SN region: Senegal --- # 2014 James Beard Award Winner Precise, step-by-step pastry fundamentals Gorgeous photography & detailed illustrations The Art of French Pastry: A James Beard Award Winner: A Cookbook **Brand:** jacquy pfeiffer, martha rose shulman **Price:** 54971CFA **Availability:** ✅ In Stock ## Summary > 🥐 Elevate your kitchen game with the ultimate French pastry masterclass! ## Quick Answers - **What is this?** The Art of French Pastry: A James Beard Award Winner: A Cookbook by jacquy pfeiffer, martha rose shulman - **How much does it cost?** 54971CFA with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/1578367-the-art-of-french-pastry-a-james-beard-award-winner) ## Best For - jacquy pfeiffer, martha rose shulman enthusiasts ## Why This Product - Trusted jacquy pfeiffer, martha rose shulman brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Visual Learning:** Beautiful photos and illustrations guide you through complex techniques with ease. - • **Science Meets Art:** Understand the chemistry of ingredients to elevate your baking from good to extraordinary. - • **Master the Classics:** Unlock the secrets behind flawless éclairs, croissants, and macarons with expert guidance. - • **Award-Winning Expertise:** Learn from Jacquy Pfeiffer, a globally respected pastry chef and James Beard Award winner. - • **Alsatian & French Delights:** Explore both sweet and savory traditional recipes that impress at any gathering. ## Overview The Art of French Pastry is a James Beard Award-winning cookbook by renowned pastry chef Jacquy Pfeiffer, offering precise, science-backed instruction on classic French pastries. Featuring detailed recipes, beautiful photography, and expert tips, it empowers home bakers to master foundational techniques and create exquisite sweet and savory treats inspired by Alsace and beyond. ## Description JAMES BEARD AWARD WINNER • Experience the magic of French baking and elevate your pastry skills to new heights with this invaluable guide from the award-winning pastry chef and co-founder of the renowned French Pastry School. What does it take to perfect a flawless éclair? 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 pâte à choux to pastry cream, award-winning pastry chef Jacquy Pfeiffer builds on the basics, explaining the science behind the ingredients, how they interact with one another, and what your hands have to do to transform them into pastry. Indulge in exquisite sweet recipes as well as traditional Alsatian savory treats, including, such as: • Brioche • Napoléons / Mille-Feuilles • Cream Puffs • Elephant ears / Palmiers • Beignets • Pretzels • Kougelhof • Tarte Flambée • Warm Alsatian Meat Pie Full of gorgeous photography and Pfeiffer’s accompanying illustrations, The Art of French Pastry is a master class in pastry from a master teacher. ## Technical Specifications | Specification | Value | |---------------|-------| | Dimensions | 8.3 x 1.41 x 9.61 inches | | Edition | Illustrated | | Isbn 10 | 030795935X | | Isbn 13 | 978-0307959355 | | Item Weight | 7.4 ounces | | Language | English | | Print Length | 432 pages | | Publication Date | December 3, 2013 | | Publisher | Knopf | ## Images ![The Art of French Pastry: A James Beard Award Winner: A Cookbook - Image 1](https://m.media-amazon.com/images/I/81QZHjanZHL.jpg) ## Available Options This product comes in different **Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Excellent teaching text on French pastry *by on Reviewed in the United States May 13, 2014* The best part about this book are the author's precise descriptions, the whys and the hows, the warnings about what could and usually does go wrong all based on his many years of experience as a teacher. Some of the recipes are unique or include unique presentation but most of them you can find in other books and overall the variety of recipes is not huge. The value of this cookbook is in the instruction to the fundamentals and the approachable way in which it is presented. I have already learned so much.Take for example, the author's recipe and instructions for Italian meringue. I have had two prior failed attempts with making this recipe, once because my sugar crystalized while cooking and the second time because it was cooked before the whites were ready. With Jacquy Pfieffer's detailed instructions I was able to successfully make this recipe and I now understand how to avoid both of the mistakes leading to my previous failed attempts. To avoid sugar crystalization the author tells us that the sugar should be swirled gently so as not to get too much of it on the sides of the pan and to use a wet brush to wash down the crystals. He says to be generous with how saturated the brush is because it doesn't matter if you add additional water to the pan as it all cooks down anyway. This is exactly why I had trouble before - I attempted to brush down the crystals but was fearful of adding too much water which led to inadequate brushing and ultimately sugar crystalization. He also addressed my second problem on timing with very precise instructions regarding sugar temperature at which to start beating the whites and the beating speed.Other basic recipes I've tried with great success were the tart crust and lemon curd. I used Rose Levy's Beranbaum's recipe for pate sucre in the past but got unsatisfactory results due to the temperature being too high. She says to start with a 425F oven, then switch to 375 after 5 minutes. This resulted in a crust that browned way too quickly around the edges and set very hard. Mr. Pfeiffer tells us to bake at 325 for a longer period of time to encourage water to evaporate without browning leading to a perfectly golden and crumbly crust. Outstanding!I like the organization of this book. Each recipe has a list of ingredients in both metric and volume measures at the top and a list of equipment in a box to the side. Some of the basic recipes that are used repeatedly in multiple recipes are included in the beginning of the book. The paper has a nice quality and the pictures are beautiful though there are not pictures for every recipe. I agree with the other reviewer that noted it would be nice to have additional pictures or line drawings of techniques but that is really my only minus for this book.All in all, I am extremely happy with this purchase. I own a lot of baking books but I think this is going to become my go to manual for most foundational recipes taking over Flo Braker's "The Art of Perfect Baking." I understand this book is nominated for the IACP and the James Beard Award and I hope it wins both of them!UPDATE: Generally, all the recipes I have tried from here have been successful (though a bit too sweet for my taste despite the fact that he says he does not like overly sweet desserts). I did have trouble with the flourless chocolate sponge cake. It came out very flat (less than 1 cm high) and you could barely taste the chocolate (and I used good quality El Rey 65% chocolate). Mine looked nothing like the photo in the book, the one for the hazelnut chocolate verrine, which appears thicker and much darker. Something seems to be off with the recipe. The amount of chocolate (85g) just seems too small to produce a truly chocolatey cake. I remade it using a recipe from another book that uses cocoa powder instead of melted chocolate and it came out much better. ### ⭐⭐⭐⭐⭐ Excellent pastry book on Making the Art of French Pastry *by on Reviewed in the United States October 27, 2014* Great book on making the art of French pastries. Great book with pictures and easy to read writing style of author. Excellent on additional information on buying and using best ingredients. Also learn from Chapter 1 because these are the fundamentals, then master them and move on to the next chapters. I was deeply engaged making puff pastry, cream anglaise and detrempe (making croissants and chocolate croissants). Learning Chapter 1 recipes take time and patience. And practice makes perfect.There are even pictures and paragraphs explaining how to pipe pastries, macarons and other fillings and frost your pastries like a pro pastry chef.Excellent book to invest, all you need is desire, passion, patience and preserverance to learn "The Art of French Pastry". Even a home baker can do this.After a year buying a Kindle version of this book, i bought the hard copy and have tried the recipes on this book. Everything here is amazing. this is a book for the adverturous home cooks who want to learn the art of making French pastries, especially in the region of Alsace. The author is a respected teacher all over the world and his stories, passion and his recipes speaks for itself. It offers the readers delight and also the know-how and some tips and secrets of achieving these delicious morsels. So far, I have tried many recipes in this book by going through the pastry fundamentals, and moving on to what I want to make on the succeeding pastries like tarts, cookies, cakes and the last chapter. all of my friends, family and co-workers tell me these are fantastic. Some of the pastries that I have tried were memorable from my earlier years in Hong Kong where my dad's expat friends would bring sweets and gifts when he host parties. But anyway, I highly recommend this book if you want to learn the Art of French Pastry by Jacquy Pfeiffer. ### ⭐⭐⭐⭐⭐ While the shelves of you collection could very easily be stacked with the accomplishments of one chef or ... *by on Reviewed in the United States November 23, 2014* If you want to learn about anything in life, you first have to ask yourself who you want to be your teacher. If I had to sum up my feelings about this book in a single word it would be "grateful". While the shelves of you collection could very easily be stacked with the accomplishments of one chef or another, Jacquy's book is not a demonstration of his vanity. It's a total crash course on pastry. It's not an encyclopedia of French pastry but more of a intro course that gives you a great start. For many home cooks, it may be all you'll ever want. The value of this book lies in the details. Pastry is unmerciful and unforgiving. Make one mistake and your whole project is over. The problem with so many books on the subject is that they assume you understand the technique needed to succeed. This book walks you through that technique and gives you a chance at success. The information in this book is far more valuable than it's price. Read it. Read every footnote, every paragraph leading up to a recipe, and every side note and summary. I own hundreds of cookbooks. This is the cream of the crop. So, do you need a teacher? If you can't be there in person, this is the next best thing. Always learn from the best in their field. Buy it. Try a few recipes and you too may find yourself grateful.Edit 7/27/15: After having tried many of the recipes in this book, I'm ever more impressed with the quality of the recipes, the explanations, and the outcomes. THERE NEEDS TO BE A VOLUME 2 TO FOLLOW THIS ONE UP. ## Frequently Bought Together - The Art of French Pastry: A Cookbook - French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts - French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sn/products/1578367-the-art-of-french-pastry-a-james-beard-award-winner](https://www.desertcart.sn/products/1578367-the-art-of-french-pastry-a-james-beard-award-winner) --- *Product available on Desertcart Senegal* *Store origin: SN* *Last updated: 2026-08-30*