Chocolate Desserts
In their second collaboration, Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate!
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In their second collaboration, Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate! Publishers Weekly Celebrated as one of France's greatest (and most prolific) pastry chefs, Herm? delivers a spectacular collection of recipes celebrating most magical ingredients. In their second collaboration (after Desserts by Pierre Herm?), Greenspan, a food writer and author, has carefully translated metric measurements and faithfully interpreted French ingredients for the American home cook. She describes the recipes' cultural and technical aspects and includes comments from Herm? that shed light on the origin or capture the essence of an ingredient. As in their earlier book, the recipes range from simple to complex, but all are signature Herm? with their finely tuned marriage of the "three Ts": taste, temperature and texture. There are some truly special desserts like the Plaisir Sucr? (Sweet Pleasure), five distinct textural layers of milk, hazelnuts, sugar and chocolate, or a concoction after the Italian Granita that includes whiskey and a whimsical topping of Rice Krispies home versions of the inventions that established Herm?'s reputation. From the ethereal moist-centered chocolate "Suzy's" Cake to the Moist Nutty Brownies, cooks will be surprised by the simple methods and ingredients. Classics such as Chocolate ?clairs are impeccably rendered and often freshly interpreted, such as the unusual "inverted" puff pastry in the Chocolate Mille Feuille (Napoleons). The book is full of connoisseur knowledge about cocoa demonstrated by cosmopolitan ideas like the beautifully layered Criollo, named after the rarest and most prized Latin American cocoa bean, but it also contains a section of base recipes and a glossary of ingredients and terms. Amateurs will appreciate the careful instructions; storagetips will help professionals. Beautiful full-page illustrations are a siren call to cooks of all stripes. (Sept. 20) Copyright 2001 Cahners Business Information.
\ From Barnes & NobleThe Barnes & Noble Review\ Do you like your chocolate hot or cold, creamy or crunchy, bittersweet or sweet? If your answer is simply yes, run -- don't walk -- toward this beautiful book of chocolate desserts. Pierre Hermé, whom Vogue magazine has dubbed the "Picasso of pastry," returns with a second dessert cookbook, this one specifically devoted to the glories of chocolate. \ In these 100 recipes, all tested for the American home kitchen, Hermé and his collaborator, Dorie Greenspan (author of Baking with Julia), cover the waterfront of chocolate desserts, from cakes, cookies, tarts, and mousses to truffles, ice creams, frozen desserts, and hot and cold chocolate drinks. Hermé, France's premier pastry chef with patisseries in Paris and Tokyo, takes classics like a simple chocolate loaf cake and gives it a new twist with the addition of small cubes of diced apricots and intensely spicy stem ginger. Or he'll take a Black Forest Cake over the top by adding kirsch-flavored vanilla and chocolate whipped cream, and studding it with cherries soaked in spiced port.\ Hermé introduces new dessert collections twice a year, much as fashion designers do. Some of the stars included in this book are the much-praised Nutella Tart and the Chocolate, Coffee, and Whisky Cappucino, described by Greenspan as "a brilliant mix of dark, slip-through-your-teeth chocolate pudding, frozen and scraped espresso-and-single-malt-Scotch granité and a dollop of whipped cream." Phew!\ The authors note that the recipes are not beyond the range of the "committed amateur." Certainly there are easy recipes like the Black-on-Black truffle or Suzy's Cake, but there are also complex, time-consuming recipes like the Grand chocolate Tart with its chocolate crust, chocolate ganache filling, and hidden layer of chocolate cake. All sound pretty spectacular.\ For those of you who are devoted to all things chocolate (a wise commitment, in my opinion), you can also bolster your personal chocolate recipe database with the help of Nick Malgieri's Chocolate, and Michele Urvater's Chocolate Cake and the unbelievable chocolate cake in Piero Selvaggio's The Valentino Cookbook. (Ginger Curwen)\ \ \ \ \ \ Publishers WeeklyCelebrated as one of France's greatest (and most prolific) pastry chefs, Herm? delivers a spectacular collection of recipes celebrating most magical ingredients. In their second collaboration (after Desserts by Pierre Herm?), Greenspan, a food writer and author, has carefully translated metric measurements and faithfully interpreted French ingredients for the American home cook. She describes the recipes' cultural and technical aspects and includes comments from Herm? that shed light on the origin or capture the essence of an ingredient. As in their earlier book, the recipes range from simple to complex, but all are signature Herm? with their finely tuned marriage of the "three Ts": taste, temperature and texture. There are some truly special desserts like the Plaisir Sucr? (Sweet Pleasure), five distinct textural layers of milk, hazelnuts, sugar and chocolate, or a concoction after the Italian Granita that includes whiskey and a whimsical topping of Rice Krispies home versions of the inventions that established Herm?'s reputation. From the ethereal moist-centered chocolate "Suzy's" Cake to the Moist Nutty Brownies, cooks will be surprised by the simple methods and ingredients. Classics such as Chocolate ?clairs are impeccably rendered and often freshly interpreted, such as the unusual "inverted" puff pastry in the Chocolate Mille Feuille (Napoleons). The book is full of connoisseur knowledge about cocoa demonstrated by cosmopolitan ideas like the beautifully layered Criollo, named after the rarest and most prized Latin American cocoa bean, but it also contains a section of base recipes and a glossary of ingredients and terms. Amateurs will appreciate the careful instructions; storagetips will help professionals. Beautiful full-page illustrations are a siren call to cooks of all stripes. (Sept. 20) Copyright 2001 Cahners Business Information.\ \ \ Library JournalRenowned French pastry chef Herm and cookbook author Greenspan (Baking with Julia), previous collaborators on Desserts by Pierre Herm , have teamed up again to create their second book for chocolate lovers. In over 75 inspiring recipes, Herm focuses on the three factors influencing the creation of all of his desserts taste, texture, and temperature. The recipes range from Herm 's own fantastic creations, such as the G teau St. Honor , to classics with a twist, as seen in his Chocolate Mille Feuille and Pistachio Waffles with Chocolate Cream. The recipes are well written and easy to follow for beginning and advanced cooks alike and include cakes, cookies, tarts, puddings, candies, frozen desserts, drinks, and base recipes to build on. Also of value is a dictionary of terms, techniques, equipment, and ingredients, as well as a source guide. While many of the recipes in this book are decidedly European, all have been written for the American home kitchen. Filled with numerous larger-than-life color reproductions, this book will be enjoyed by those who like to read cookbooks as well as those who like to bake. Recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2001 Cahners Business Information.\ \
