The Art of French Pastry

"The Art of French Pastry" by Jacquy Pfeiffer and Martha Rose Shulman is not for the faint of heart, but it does provide an executable path. The book begins with Pfeiffer's childhood in Alsace, France, through training and rises through France's pastry ranks, and eventual move to the United States to open a pastry school.

The emphasis in this detailed cookbook is on technique. Readers are guided through the process of scaling ingredients, evaluating tools, and comprehending essential ingredients. To aid in success, time-lapse photos, diagrams, and illustrations are used throughout. Pfeiffer even shows a broken meringue and then instructs the reader on how to repair it. Methodical recipes are accompanied by sidebars detailing "before you begin" procedures and "understanding ingredients" explanations. In addition, the book instructions on how to know when something is done are provided, as well as information on proper storage and shelf life. This book will transport you to the pastry shops of France, where you will make brioche and cream puffs, without the cost of a plane ticket.

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