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Chocolate Desserts by Pierre Herme
Synopses & Reviews
In their second collaboration, the award-winning duo of Pierre Hermé and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. In these pages you will find a dazzlingly delicious collection of recipes, all featuring the world?s most intoxicating ingredient: chocolate.
If there is a secret to the sensuality of Pierre Hermé?s desserts, his intricate refinement of taste, texture, and temperature may just be it. Surely, this is what makes all of his desserts such a pleasure to eat.
Here you will find the simplest chocolate truffle — Black-on-Black Truffles, bite-size balls of bittersweet ganache tossed in dark cocoa — as well as the luxuriously soft and rich Suzy?s Cake, which is spectacularly delicious yet quite simple to make. Chic desserts, such as the Triple Crème — individual ramekins layered with espresso crème brûlée, rich chocolate cream, and pure unsweetened whipped cream — or a cup of French-style hot chocolate, or a gâteau de résistance such as Plaisir Sucré will be the triumphant end to any meal or the centerpiece for any celebration. In every one of his 100 recipes, you will have the many pleasures of tasting chocolate in all its states — hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk, and white.
Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious, this collection will introduce you to the myriad delights of Pierre Hermé?s desserts, his unusual juxtapositions of ingredients, his conjurer?s touch with textures, and his always perfect pitch when it comes to sweetness, tartness, and chocolatiness.
Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment, and Ingredients. Together they form a complete course in chocolate dessert artistry. Each recipe has been written with the American kitchen in mind, so that everyone with a passion for the richness of chocolate desserts can now enjoy Pierre Hermé?s sublime creations at home.
A stunning collection of plated dessert recipes from legendary pastry chef Franand#231;ois Payard
In this visually stunning new book from legendary pastry chef Franand#231;ois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffland#233; with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the worldand#8217;s finest pastry kitchens. Combining Payardand#8217;s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
Following their first collaboration, "Desserts by Pierre Herme, " the award-winning duo of master pastry chef Pierre Herme and writer Dorie Greenspan re-team to unveil the secrets of sumptuous chocolate creations. From the ethereal Suzy's Cake to the amazingly moist Nutty Brownies, the simple methods and easy-to-find ingredients are sure to surprise and delight cooks and chocolate lovers everywhere. 51 color photos.
About the Author
Dorie Greenspan is the author of seven cookbooks, including Baking with Julia, the award-winning, bestselling companion volume to Julia Child's PBS television series and Desserts by Pierre Herme, winner of the Cookbook of the Year Award from The International Association of Culinary Professionals. She is a columnist for Bon Appétit, her articles and recipes have appeared in the New York Times, Food & Wine, and other national publications. She divides her time between New York City and Paris.
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