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Apr 01, 2018profnot rated this title 3.5 out of 5 stars
This book is a combination instruction and recipe book. It is in league with “French Patisserie” by Ferrandi School of Culinary Arts, available at the library. IMO “Patisserie” is the best instruction / recipe book on French pastry and Pfeiffer’s book comes second. I copied his nut roasting time chart to my computer. Very handy. Recipes are both helpful and a bit annoying. He has a “before you begin” list of tools and other things to have ready. And it’s nice that he lists ingredient amounts in both cups and metric. But the recipe instructions only refer to the metric. So I was constantly having to turn back to the ingredients page to see how much to use in recipes where an item is used in different sections (like butter in both cake and frosting). Since the book is in English, his largest market is the US so putting US measurement references - or both - in the instruction section would make more sense to me. Pfeiffer includes only a few cake recipes, but the book “Extraordinary Cakes” by Karen Krasne covers that topic beautifully! This book is available at the library. Pfeiffer has very helpful tips for proper doneness for most recipes. My favorite side comment: “Underbaked puff pastry is a sacrilege.”