Macarons

( 3 )

Overview

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly colored, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the ...
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Hardcover (Translatio)
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Overview

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly colored, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herme's the best book in print.
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Editorial Reviews

Cooking by the Book.com
all my high hopes and expectations for this book have been exceeded. This book, this one, is the macaron bible that we have all waited for...filled with imagination, creativity and wonder.
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Product Details

  • ISBN-13: 9781908117236
  • Publisher: Grub Street
  • Publication date: 1/1/2012
  • Edition description: Translatio
  • Pages: 208
  • Sales rank: 98,425
  • Product dimensions: 8.50 (w) x 10.70 (h) x 1.00 (d)

Customer Reviews

Average Rating 5
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Sort by: Showing all of 3 Customer Reviews
  • Posted May 9, 2012

    Very detailed beautiful pictures

    Thorough explanation of each step provided, along with pictures. Perfect for people with little to no experience baking.

    My only issue with my purchase is that some of the pages in the book were bent - probably due to mishandling during packaging for shipping

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted January 20, 2015

    Beautiful Book

    If you are serious about mastering Macarons, this is the one to get. No short cuts, no guess work, everything is very precise. Combinations are both classic and beautiful. A welcome addition to any collection and for the serious baker.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 24, 2012

    THE Best Reference on Macarons

    Almost like having Pierre in your kitchen with you. The step-by-step instructions and photos make macarons almost foolproof (can't avoid the human element . . . ).

    So many basic combinations along with some very unique and intriguing flavor profiles.

    Was this review helpful? Yes  No   Report this review
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