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Paris Sweets: Great Desserts from the City's Best Pastry Shopsby Dorie Greenspan
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
In a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes adapted from Paris's foremost pastry chefs in a book that is as transporting to read as it is easy to use. Illustrations.
About the Author
Dorie Greenspan is the author of numerous acclaimed cookbooks, including Baking with Julia, The Cafe Boulud Cookbook (with Daniel Boulud), and Desserts by Pierre Herme, which won the IACP Cookbook of the Year Award. She divides her time between Paris and New York.
What Our Readers Are Saying
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