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Pierre Herme (Hermé, Pierre / Herme, Pierre)
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Spanish
Larousse De Los Postresby Pierre HermeISBN 8483322463 (84-8332-246-3)
Hardcover, Ediciones Larousse Sa De Cv
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PH10by Pierre HermeISBN 8472121372 (84-7212-137-2)
Softcover, Montagud Editores Sa
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The Patisserie of Pierre Hermeby Pierre HermeISBN 8472120759 (84-7212-075-9)
Hardcover, Montagud Editores, S.A.
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› Find signed collectible books: 'The Patisserie of Pierre Herme'Book summary:The Patisserie of Pierre Herme is one of the most comprehensive books and features author repertoire while working at Fauchon in Paris. Pierre Herme is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and later with Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors. [via]
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English
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Chocolate Desserts by Pierre Hermeby Pierre Herme , Dorie Greenspan, Jean-Louis Bloch-LaineISBN 0316357413 (0-316-35741-3)
Hardcover, Little Brown & Company
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› Find signed collectible books: 'Chocolate Desserts by Pierre Herme'Book summary:Since Pierre Hermé is probably the best pastry chef in the world, and chocolate the best dessert flavor, it's no surprise that this stellar combination, presented in Chocolate Desserts by Pierre Hermé is dazzling. Hermé's beautiful recipes are written by Dorie Greenspan, who also worked with him on his award-winning Desserts by Pierre Hermé, and the resulting creations are photographed as works of art by Jean-Louis Block-Laine.
Although Hermé is best known for his multilayered extravaganzas, this collection was written and tested for American home kitchens. So while there are a few mind-boggling, taste-bud-stretching experiences like Plaisir Sucre (hazelnut dacquoise, milk chocolate ganache, milk chocolate whipped cream, sheets of tempered milk chocolate, and a crunchy chocolate praline spread), most of the recipes are more than manageable, and just as scrumptious. Lacy Coffee-Cocoa Nougatine Cookies are crisp and delicate and extremely flavorful. The Chocolate Macaroons are the perfectly smooth, ganache-filled ones you see all over Paris, and with Hermé and Greenspan to walk you through the steps, the best results are guaranteed. Pistachio Waffles with Chocolate Cream are crispy outside and moist and tender inside, and the combination of hot and cold makes them even more memorable. Chocolate Rice Pudding is far from old-fashioned, and while it makes a delectable stand-alone dessert, Hermé suggests making it part of a truly grand dessert: his Pear and Fresh Mint Tempura with Chocolate Rice Pudding is an amazing combination of flavors, textures, and temperatures.
In recipes for everything from Hot Chocolate to Bittersweet Chocolate Sorbet, from Moist and Nutty Brownies to the legendary chocolate caramel extravaganza the Faubourg Pave, readers will benefit from Hermé's 25 years of experience, his limitless creativity, and his obvious passion for his profession. This volume is destined to become a classic. --Leora Y. Bloom [via]
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Desserts by Pierre Hermeby Dorie Greenspan, Pierre HermeISBN 0316357200 (0-316-35720-0)
Hardcover, Little Brown & Co
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› Find signed collectible books: 'Desserts by Pierre Herme'Book summary:Master pastry chef Pierre Hermé creates desserts that look too good to be eaten. Whether your own renditions will look quite as exquisite is another question! But finding out is definitely worth the time investment. Here are Lemon Crepes to die for, a Golden Pearl Brownie cake that will send your taste buds spinning in an orgy of taste, and delicate Orange Tuiles that are so light and dainty they practically melt in your mouth. A majority of the recipes do require some more advanced culinary skills--and a patient disposition. A Warm Chocolate and Banana Tart requires that the tart's filling of chocolate and butter be cooled to 104 degrees, and then be cooked for exactly 11 minutes. Thankfully, Desserts offers a wealth of helpful information for cooks--listing the essential equipment and ingredients required for pastry perfection and a dictionary of dessert terms. Beautiful photographs make the desserts shimmer in a translucent light, crying out for you to try your hand at creating them. So, with a little endurance and love, you will be well rewarded with your choice of more than 100 heavenly desserts. --Naomi Gesinger [via]
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Paris Sweets 2000 Calendarby Pierre HermeISBN 0789303108 (0-7893-0310-8)
Softcover, Universe Pub
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German
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Die Patisserie von Pierre Hermeby Pierre HermeISBN 3875163400 (3-87516-340-0)
Softcover
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