Desserts by Pierre Herme

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Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.

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Boston, MA 1998-11-02 Hardcover Very good in good dust jacket. Very Good, In good dust jacket. Sewn binding. Cloth over boards. 304 p. Contains: Unspecified.

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Hardcover Good 0316357200 UK BASED SELLER SHIPS DAILY ALL OVERSEAS MAIL SHIPPED VIA AIRMAIL. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the ... event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Color Photos Boston, Massachusetts, U.S.A. 1998 Hard Cover Not Indicated Very Good + in Very Good + jacket Signed by Author Gift inscribed by author on half title page. Master ... pastry chef Pierre Herm? creates desserts that look too good to be eaten. Whether your own renditions will look quite as exquisite is another question! But finding out is definitely worth the time investment. Here are Lemon Crepes to die for, a Golden Pearl Brownie cake that will send your taste buds spinning in an orgy of taste, and delicate Orange Tuiles that are so light and dainty they practically melt in your mouth. A majority of the recipes do require some more advanced culinary skills--and a patient disposition. A Warm Chocolate and Banana Tart requires that the tart's filling of chocolate and butter be cooled to 104 degrees, and then be cooked for exactly 11 minutes. Thankfully, Desserts offers a wealth of helpful information for cooks--listing the essential equipment and ingredients required for pastry perfection and a diction Read more Show Less

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Overview

Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
This spectacular book showcases the dessert creations of Pierre Hermé, the legendary French pastry chef who grew to fame first in the pastry kitchen at Fauchon and then at the beloved Paris tea salon Ladurée. This is Hermé's first book published in English, and his collaborator, Dorie Greenspan (author of Baking With Julia), has done an impeccable job adapting his sometimes complex recipes to the American home kitchen. Hermé's desserts can be as simple as strawberry ice cream — although it will be the most sublime strawberry ice cream ever to pass your lips, made with fresh and marinated strawberries and crème anglaise — and as sophisticated as the Mozart, a grand chocolate cake made with delicate cinnamon-almond pastry disks layered with apple-studded bittersweet chocolate mousse so deep and rich it's nearly ganache. For true dessert aficionados, this book will fuel an endless number of fantasies and inspire some of the most impressive desserts ever to be turned out of the home kitchen.
—Kate Murphy Zeman
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Product Details

  • ISBN-13: 9780316357203
  • Publisher: Little, Brown and Company
  • Publication date: 11/2/1998
  • Edition description: 1 ED
  • Pages: 304
  • Product dimensions: 9.00 (w) x 11.12 (h) x 1.12 (d)

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