The Art of French Tarts

PORTFOLIO

> COOKBOOK

by Jacquy Pfeiffer

Needless to say, I was deeply honored to have worked on Chef Jacquy’s second cookbook. As my mentor, Chef Jacquy taught me the foundational skills I needed to become a pastry chef. More importantly, he instilled in me the confidence, curiosity, and tools to build upon the classics and continue evolving as a chef.

I will always be his student, hearing his firm yet kind voice in my head each time I create a pastry or plate a dessert. It was because of his guidance that I found my path in the culinary world. The creation of The Book Kitchen and the drive to continually push myself to new levels are a reflection of his dedication to the craft and his belief in the power of a strong culinary education.

I was incredibly grateful to have a role in this project as the food and prop stylist. It was challenging, rewarding, and above all, incredibly fun. Working alongside Chef Jacquy and the talented photographer Paul Strabbing through thoughtfully selecting props from Chef Jacquy’s personal collection and exploring French markets in search of the perfect details was a true joy. Being part of this project was a meaningful experience and a wonderful reminder of the artistry, passion, and storytelling that brings food to life.

Project Scope

Food and Prop Styling

"I’ve known Nicole for almost 20 years. She was one of my students at the French Pastry School, and later became a very valuable member of our faculty. Nicole assisted me with the food styling of my book, The Art of French Tarts, at my home in the South of France.

Nicole loves quality and anything French. With her food styling talents, she beautifully conveyed the warm French spirit I was looking for. She is very flexible, resourceful, professional, and works very well under pressure, as we had little more than a week to shoot the entire book. She has also helped me create my new website www.chefjacquypfeiffer.com. "

"Working with The Book Kitchen on Inga Orth’s upcoming Little Creek Press title has been an exceptional experience. Their team brought a level of care, precision, and creativity that elevated the entire project—from thoughtful ingredient sourcing to thorough recipe testing and refinement.

Every recipe was approached with both culinary expertise and an understanding of how it would live on the page and in the reader’s kitchen. The result is a collection that is not only beautiful, but reliable and accessible—something we value deeply in our publishing process.

Their ability to seamlessly move from development to testing to presentation made them an invaluable partner. We would not hesitate to work with them again."

"Working with Nicole at The Book Kitchen was one of the best experiences I’ve ever had in a kitchen.

I felt completely taken care of from start to finish. Nicole has an intuitive way of knowing what’s needed while still giving you the space to create. That kind of balance is rare.

What meant the most to me was the respect. She approached my recipes with care and integrity, and when she offered input, it was thoughtful and always in service of making the work better—never changing its heart.

She’s incredibly talented, deeply professional, and someone I would trust again without hesitation."

Let’s Cook Something Up

Whether you need a single recipe or a full collection, we’d love to collaborate. Tell us about your project, timeline, and goals — and we’ll help turn your ideas into recipes ready for publication, promotion, or the plate.