Chocolate Desserts by Pierre HermeHardback
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- Publisher: Little, Brown & Company
- Format: Hardback | 304 pages
- Dimensions: 220mm x 285mm x 26mm | 1,500g
- Publication date: 2 May 2002
- Publication City/Country: New York
- ISBN 10: 0316357413
- ISBN 13: 9780316357418
- Edition: 1
- Illustrations note: colour illustrations
- Sales rank: 101,401
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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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.
By Alexandra Lucas 24 Aug 2011
I was very excited about receiving this book in the mail, and really, it has only made me more and more excited about chocolate since I obtained it about a year ago (that has to imply something, anyone who loves chocolate is a chocoholic.)
The recipes are easy to follow, I have managed to challenge myself with this book and I have enjoyed everything I have made from the black forest cake (which will revolutionize your definition of the cake) to the chocolate mousse (kick-ass).
The chocolate mousse I make all the time & I like to think of it as mostly fat-free. It has no cream and almost no sugar; it has 4 ingredients and will take you about 10 mins to make with not a lot of cleaning up to do afterwards. The 4 ingredients: eggs (yolks and whites; and not many of), a small amount of sugar, 1/3rd cup of milk and dark chocolate. He suggests adding cardamom oil for a variation, heaven. 1 hour minimum cooling time (not all day!!!!)
One last note on this mousse: Pierre Herme has shown that when used properly, ingredients go a long way, this chocolate mousse makes others taste tacky.
The Black forest cake: time consuming and totally worth it. It includes: chocolate cream, macerated cherries, kirsch cream, 3 layers of chocolate cake soaked with kirsch syrup- finally the whole thing can be covered in whipped cream and topped with chocolate curls. The cross-section looks incredible. I will never buy another black forest cake again.
If you want a chocolate book, this is it- you wont need another one.