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expanded far beyond minestrone and ravioli
Told that boys had no place in the kitchen
native asparagus
multigenerational
The Art of French Pastry (Jacquy Pfeiffer, Martha Rose Shulman) Pie expanded far beyond minestrone andWinner 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
