After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Herm shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Herm 's croissants; his Saint Honor cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras cr me br l e.
The luscious photographs and 100 recipes featured in Pierre Herm Pastries flaunt Herm 's mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world's most skilled and inventive pastry chefs.
|Book:||Pierre Herme Pastries|
|Author:||Laurent Fau Laurent Fau(Photographer) Pierre Herme|
|Publisher:||Stewart, Tabori & Chang|
|Number of Pages:||288|
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