Pierre Hermé Pastries Pierre Hermé

ISBN: 9781584799450

Published:

Hardcover

288 pages


Description

Pierre Hermé Pastries  by  Pierre Hermé

Pierre Hermé Pastries by Pierre Hermé
| Hardcover | PDF, EPUB, FB2, DjVu, AUDIO, mp3, RTF | 288 pages | ISBN: 9781584799450 | 7.76 Mb

After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he revealsMoreAfter divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé’s croissants- his Saint Honoré cake combines green tea, chestnuts, and passion fruit- and caramelized mango adorns his foie gras crème brûlée.The luscious photographs and 100 recipes featured in Pierre Hermé Pastries flaunt Hermé’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.Praise for Pierre Hermé Pastries:There are cookbooks, and there are coffee table books.

Pierre Hermé Pastries (Stewart, Tabori & Chang- $50) is more the latter than the former, though that shouldn’t detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts. —Washington PostThe photographs are stunning. The recipes are the stuff of custard-rich dreams. —Publishers WeeklyThis is a cookbook that a passionate pastry lover will want, not only to replicate Hermés own recipes but to be inspired by, as well. And for anyone who loves a good story to go along with the food, youll appreciate reading about the history behind each recipe.

—Epicurious.com“Read it cover to cover, and youll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: don’t say you werent warned.” —Eater.com



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