Among our numerous obsessions, chocolate and sugar stand out as prominent examples. Additionally, we harbor a particular fascination with cookbooks. Cookbooks provide us with inspiration. They offer detailed step-by-step procedures, ingredient lists, cooking techniques, and often include tips, variations, and serving suggestions. They serve as valuable resources for home cooks, professional chefs, and anyone interested in exploring and mastering the art of cooking. They are an essential tool for both beginners and experienced cooks seeking inspiration and reliable guidance in the kitchen.

Previously, we wrote about some of our favorite chocolate cookbooks and our essential instructional books for pastry cooks. Keep in mind that these lists are not exhaustive, as there are numerous other books within each category. However, they are among some of our favorites.

While numerous countries boast excellent pastry traditions and are renowned for their pastries, France remains the quintessential destination that comes to mind when envisioning delectable pastries.

The Art of French Pastry – Jacquy Pfeiffer & Martha Rose Shulman – $40.00

the art of french pastry

The Art of French Pastry” by Jacquy Pfeiffer is an exceptional masterpiece that takes readers on an immersive journey into the captivating world of French pastry. Jacquy was a member of the 1995 and 1997 Coupe du Monde de la Pâtisserie‘s U.S. Pastry Team. In 1997, he along with Chefs Thaddeus Dubois and Sébastien Canonne, secured the silver medal in the prestigious biennial event held in Lyon, France. Although he was a former team member, this book truly stands out as a treasure trove of knowledge and inspiration on French pastries.

The book is thoughtfully organized, beginning with the fundamental techniques and building up to more complex and elaborate creations. Each recipe is presented with meticulous attention to detail, and the step-by-step instructions are easy to follow, making it accessible to both seasoned bakers and aspiring beginners.

What sets “The Art of French Pastry” apart is its emphasis on the precision and artistry behind creating these delectable delights. Jacquy Pfeiffer’s passion for authenticity shines through, urging readers to embrace the art of perfecting traditional French pastry-making.

Moreover, the book delves into the cultural and historical context of various pastries, providing a profound understanding of the French baking tradition. It beautifully weaves anecdotes and personal insights, making the reading experience delightful and informative.

The stunning visuals in the book are a testament to the dedication and craftsmanship of Pfeiffer and his co-author Martha Rose Shulman. The vibrant photography showcases the intricacies of the desserts, making readers eager to recreate these exquisite treats in their own kitchens.

“The Art of French Pastry” goes beyond a mere cookbook; it’s an immersive culinary journey that leaves a lasting impression. This book is an indispensable addition to any home cook’s collection. Whether you’re looking to master the classics or explore innovative twists on timeless recipes, Jacquy Pfeiffer’s book is an invaluable resource and is a “must have” for anyone seeking to unlock the secrets of authentic French pastry and embark on a delightful gastronomic adventure.

Paris Sweets – Dorie Greenspan – $30.00

Paris Sweets cookbook

Whether you have visited Paris or not, Dorie Greenspan’s “Paris Sweets” cookbook is a delightful journey through the charming world of French pastry. With this book, you can savor the flavors of the gastronomy capital without ever requiring a passport. It is filled with an abundance of delectable recipes and captivating stories, this book beautifully captures the essence of Parisian baking and leaves readers longing for the sweet flavors of the City of Light.

From the very first page, Greenspan’s passion for French pastry shines through. Her warm and engaging writing style effortlessly draws you into the enchanting bakeries and patisseries of Paris, making you feel as if you were strolling through the cobblestone streets, indulging in heavenly treats along the way.

What sets “Paris Sweets” apart is the careful curation of recipes that spans from iconic classics to lesser-known gems. Each recipe is meticulously detailed, providing clear instructions and insightful tips that cater to bakers of all skill levels. Whether you’re a seasoned pastry enthusiast or a beginner eager to embark on a baking adventure, this cookbook has something to offer everyone.

One of the book’s highlights is the diverse array of desserts it covers, ranging from elegant tarts and delicate macarons to rich, buttery cakes and heavenly choux pastries. Greenspan’s exploration of the lesser-known regional delicacies adds an extra layer of depth and authenticity to the collection, making it feel like an intimate journey into the heart of French pastry traditions.

The exquisite photography throughout “Paris Sweets” is a feast for the eyes, and it effortlessly complements the scrumptious recipes. The beautifully captured images of the finished desserts inspire and motivate home bakers to recreate these masterpieces with confidence and enthusiasm.

What makes this cookbook truly unique is that it goes beyond being a mere compilation of recipes. Greenspan shares personal anecdotes and stories about the pastry chefs she met during her time in Paris, adding a heartwarming touch that fosters a deeper connection to the culinary world she introduces us to.

“Paris Sweets” is an exceptional ode to the art of French pastry and a must-have for any baking enthusiast. With its enticing recipes, evocative storytelling, and a genuine passion for the subject matter, this cookbook has earned a permanent spot on my kitchen shelf. Whether you dream of visiting Paris or simply want to bring a touch of Parisian elegance to your baking, “Paris Sweets” will undoubtedly satisfy your sweetest cravings and transport you to the magical world of French patisseries.

Le Grand Livre de la Pâtisserie et des Desserts – Jacques Charrette & Céline Vence – $75.00 (French edition)

This book might be a little hard to find considering it was published in 1995. A new copy will set you back $75.00, however, you can find used copies for as low as $27.00.

Although this 482-page book is in French, “Le Grand Livre de la Pâtisserie et des Desserts” is an absolute masterpiece that tantalizes the senses and transports readers into the enchanting world of French pastry and desserts. Written by the accomplished culinary duo Jacques Charrette and Céline Vence, this comprehensive book is a celebration of the artistry and elegance that epitomizes French patisserie.

The book’s organization is praiseworthy, thoughtfully guiding readers through the rich tapestry of French pastry techniques and dessert traditions. The authors begin with a detailed exploration of fundamental pastry skills, ensuring that even novice bakers can grasp the essential techniques necessary for success.

The book begins with an introduction to commonly used pastry terms, essential tools, and invaluable tips to set readers on a solid foundation. Next, it presents fundamental base recipes, including genoise, pâte à chou, crème pâtissière, and others, forming the building blocks for the entire collection. As you progress, subsequent chapters feature viennoiseries, desserts, luscious ice creams, refreshing sorbets, and more. Finally, the book concludes with a delightful selection of beverages, thoughtfully curated to perfectly complement the array of exquisite desserts.

One of the standout features of “Le Grand Livre de la Pâtisserie et des Desserts” is its extensive repertoire of recipes, catering to a wide range of tastes and occasions. From classic French pastries like croissants and eclairs to luscious cakes, tarts, and delicate petits fours, every chapter holds a treasure trove of delightful confections waiting to be discovered.

The level of detail provided in each recipe is commendable. Charrette and Vence leave no room for ambiguity, offering clear, step-by-step instructions accompanied by practical tips and insights that empower bakers to achieve professional-level results.

What truly sets this book apart is the authors’ dedication to preserving the authentic essence of French pastry while infusing innovative twists. Whether it’s a modern interpretation of a classic or a daring fusion of flavors, each creation remains grounded in the timeless elegance of French patisserie.

“Le Grand Livre de la Pâtisserie et des Desserts” is more than just a cookbook; it is a captivating journey through the heart of French culinary culture. The authors skillfully intertwine fascinating anecdotes and historical insights, providing a deeper understanding of the traditions and stories behind these cherished pastries and desserts.

Whether you’re an aspiring professional or a home baker looking to refine your skills, this comprehensive guide will become your trusted companion in the pursuit of pastry perfection. With “Le Grand Livre de la Pâtisserie et des Desserts” in hand, you can bring the timeless charm and sophistication of French patisserie into your home and embark on a delectable journey of culinary delight.

Patisserie: Mastering the Fundamentals of French Pastry  – Christophe Felder – $55.00

Patisserie: Mastering the Fundamentals of French Pastry

Patisserie: Mastering the Fundamentals of French Pastry,” which is available in French and English editions, by Christophe Felder is an absolute treasure trove for anyone passionate about the art of French baking. This 800-page book delves into the heart of patisserie, offering a comprehensive and accessible guide to mastering the timeless techniques that define French pastry.

From the outset, it is evident that Christophe Felder’s expertise is matched only by his passion for sharing the art of patisserie with readers. The book commences with a clear and concise introduction to essential pastry terms and an array of indispensable tools, ensuring that bakers of all levels feel confident in embarking on this delectable journey.

Felder stands as one of the world’s most esteemed pastry masters. His illustrious career includes stints at renowned establishments such as Fauchon and Guy Savoy and a remarkable fifteen-year tenure as the pastry chef at Hôtel de Crillon. While he has authored over twenty cookbooks in France, this particular one marks his first translated into English. In 2009, he founded a school dedicated to imparting pastry skills to home cooks, a cherished institution nestled in Strasbourg, France.

Felder emphasizes mastering the fundamentals as it sets the stage for readers to explore and create a vast array of French pastry desserts.

Each recipe is laid out with exceptional clarity, accompanied by captivating photography that entices bakers to bring these creations to life in their own kitchens.

What truly sets this book apart is Felder’s ability to simplify complex techniques without sacrificing authenticity. Novice bakers will find themselves empowered to craft professional-level pastries, while experienced enthusiasts will appreciate the opportunity to refine their skills and explore new dimensions of creativity.

The wealth of knowledge shared by Christophe Felder extends beyond the recipes themselves. Throughout the book, he generously sprinkles insightful tips, personal anecdotes, and professional guidance, offering a glimpse into the world of a true master patissier. This additional layer of context and understanding enriches the baking experience, making it more than just a compilation of recipes.

“Patisserie: Mastering the Fundamentals of French Pastry” is more than a cookbook; it is a heartfelt invitation to embark on a journey of culinary artistry. It is an exquisite ode to the soul-stirring world of French pastry. “Patisserie” not only equips bakers with the necessary skills but also inspires a deep appreciation for the timeless elegance and beauty of French patisserie. This book will guide you on a mesmerizing journey of mastering the art of French pastry.

Pierre Hermé Macaron: The Ultimate Recipes from the Master Pâtissier – $50.00

When people think of french pastries, typically two things come to mind – croissants and macarons.

Pierre Hermé Macaron: The Ultimate Recipes from the Master Pâtissier” is an exquisite masterpiece that takes readers on an exciting journey into the world of macarons, guided by the renowned pastry virtuoso and President of the Coupe du Monde de la Pâtisserie, Pierre Hermé. This opulent book stands as a testament to Hermé’s mastery, unraveling the secrets behind crafting these delicate and iconic French confections.

From the very first glimpse, this cookbook exudes elegance. The cover features an enticing display of macarons, beautifully captured in vibrant colors, hinting at the visual delights awaiting inside. As one delves into the pages, they are greeted with meticulously presented recipes, complemented by stunning photography that captures the allure and finesse of each macaron.

The heart of the book lies in the collection of meticulously crafted recipes. Pierre Hermé generously shares his coveted techniques, empowering aspiring bakers to recreate his renowned macarons at home. Whether you’re an experienced pastry chef or a novice home baker, the detailed step-by-step instructions are accessible and easy to follow. Each recipe unfolds like a story, enticing readers to embark on a culinary adventure.

One of the most striking aspects of the book is the diverse range of flavors presented. Pierre Hermé’s creativity knows no bounds, as he intertwines unexpected yet harmonious ingredients to create his signature macarons. From classic flavors such as pistachio, rose, and salted caramel to innovative combinations like white truffle and hazelnut or strawberry and wasabi, the array of choices is as tantalizing as it is impressive.

Throughout the book, readers are treated to valuable insights into the art of macaron-making. Hermé shares his wisdom on essential techniques, such as perfecting the macaron shell texture and achieving the ideal fillings. With his guidance, even novices can attain the elusive smooth tops and delicate feet that epitomize a well-crafted macaron.

Beyond the recipes, the book also offers an intimate glimpse into Pierre Hermé’s remarkable journey as a pâtissier. His passion for his craft and dedication to creating unparalleled flavor experiences are palpable, making the book not only a cookbook but also a source of inspiration.

The only minor downside of the book is the potential difficulty in sourcing some of the rare ingredients for certain unique flavor combinations. Nonetheless, readers will find plenty of other recipes to savor and experiment with.

In conclusion, Pierre Hermé Macaron: The Ultimate Recipes from the Master Pâtissier is an absolute gem for anyone with a sweet tooth or a passion for baking. It effortlessly combines art, craftsmanship, and innovation into a must-have addition to any baker’s collection. Whether you wish to indulge in a delightful treat or aspire to hone your pastry skills, this book promises to delight and guide you on a journey of sweet indulgence like no other. With Pierre Hermé’s guidance, even a novice baker can aspire to create macarons that rival those of a master pâtissier.


The club’s purpose is to study and advance the art and science of food preparation and food service. Every two years the Club searches for and identifies America’s best culinary educators, researchers, and foodservice professionals. By doing so, they hope to challenge those willing to participate in creating leading-edge advances in food preparation, taste combinations, and presentation styling.

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