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Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation and Cooking Techniques for Making Tarts, Piby Le Cordon Bleu
Synopses & Reviews
After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermand#233; shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the worldand#8212;and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermand#233;and#8217;s croissants; his Saint Honorand#233; cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crand#232;me brand#251;land#233;e.
The luscious photographs and 100 recipes featured in Pierre Hermand#233; Pastries flaunt Hermand#233;and#8217;s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the worldand#8217;s most skilled and inventive pastry chefs.
Praise for Pierre Hermand#233; Pastries:
"There are cookbooks, and there are coffee table books. Pierre Hermand#233; Pastries (Stewart, Tabori and Chang; $50) is more the latter than the former, though that shouldnand#8217;t detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts." and#8212;Washington Post
"The photographs are stunning. The recipes are the stuff of custard-rich dreams." and#8212;Publishers Weekly
"This is a cookbook that a passionate pastry lover will want, not only to replicate Hermand#233;'s own recipes but to be inspired by, as well. And for anyone who loves a good story to go along with the food, you'll appreciate reading about the history behind each recipe." and#8212;Epicurious.com
and#8220;Read it cover to cover, and you'll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: donand#8217;t say you weren't warned.and#8221; and#8212;Eater.com
For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts methods for success.
Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.
After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.
Le Cordon Bleu's master chefs from around the world present hundreds of dessert techniques, illustrated with more than 1,000 full-color photos.
About the Author
Pierre Hermand#233; is a master pastry chef with his own line of shops in Paris and Tokyo. He has published numerous books, including Desserts by Pierre Hermand#233; and Chocolate Desserts by Pierre Hermand#233;.
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