Chocolate Desserts by Pierre Herme

Chocolate Desserts by Pierre Herme

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Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious this collection will introduce you to the myriad delights of Pierre Herme's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his perfect pitch when it comes to sweetness, tartness and "chocolatey-ness". The book provides recipes for the simplest chocolate truffle as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Through more than 75 recipes, readers will be able to taste chocolate in all its states - hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk and white. Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry.

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  • Hardback | 304 pages
  • 222 x 278 x 32mm | 1,478.7g
  • Little, Brown & Company
  • New YorkUnited States
  • English
  • colour illustrations
  • 0316357413
  • 9780316357418
  • 105,382

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About Dorie Greenspan

Herme is a fourth-generation pastry chef. Raised in Alsace, he aprenticed to the legendary Gaston Lenotre when he was just 14 and at 24 took over the famed pastry kitchens of Fauchon in Paris. In '97 he was decorated as a Chevalier of Arts and letters and named France's Pastry Chef of the Year.

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