Desserts by Pierre Herme
Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.
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Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.
\ From Barnes & NobleThe Barnes & Noble Review\ This spectacular book showcases the dessert creations of Pierre Hermé, the legendary French pastry chef who grew to fame first in the pastry kitchen at Fauchon and then at the beloved Paris tea salon Ladurée. This is Hermé's first book published in English, and his collaborator, Dorie Greenspan (author of Baking With Julia), has done an impeccable job adapting his sometimes complex recipes to the American home kitchen. Hermé's desserts can be as simple as strawberry ice cream — although it will be the most sublime strawberry ice cream ever to pass your lips, made with fresh and marinated strawberries and crème anglaise — and as sophisticated as the Mozart, a grand chocolate cake made with delicate cinnamon-almond pastry disks layered with apple-studded bittersweet chocolate mousse so deep and rich it's nearly ganache. For true dessert aficionados, this book will fuel an endless number of fantasies and inspire some of the most impressive desserts ever to be turned out of the home kitchen.\ —Kate Murphy Zeman\ \
