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hares and squirrels
plus Ottolenghi's famous and delectable cakes and breads
Elegantly illustrated
Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success
The Art of French Pastry (Jacquy Pfeiffer, Martha Rose Shulman) Chez Panisse hares and squirrelsWinner 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
