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Pastriesby Pierre Hermé
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
Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermandeacute;. These are among the worldandrsquo;s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasseandrsquo;s famous vegetable andldquo;cookpotandrdquo; and Hermandeacute;andrsquo;s ispahan to Ripertandrsquo;s bluefin tuna and Bouludandrsquo;s sea bass, each volume in My 10 Best offers a masterandrsquo;s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
Including more than 60 elegantly photographed recipes, Pierre Hermandeacute; Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermandeacute; has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermandeacute;andrsquo;s masterful inventions. His entirely original and inspired flavor combinationsandmdash;such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagusandmdash;make it clear why Hermandeacute;andrsquo;s macarons are famous the world over. The genius pandacirc;tissierandrsquo;s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within.
Hardcover includes a removable step-by-step guide to techniques used throughout the book.
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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