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- Publisher: GRUB STREET
- Format: Hardback | 205 pages
- Dimensions: 216mm x 272mm x 23mm | 1,238g
- Publication date: 29 November 2011
- Publication City/Country: London
- ISBN 10: 1908117230
- ISBN 13: 9781908117236
- Edition statement: Translation
- Illustrations note: Illustrations (some col.)
- Sales rank: 1,313
Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herme's the best book in print.
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By LCalliOven 16 Nov 2012
This book is, at the same time, scary and wonderful.
It has incredibly complex macarons in it, and some I'm still in the process of being convinced that they can, indeed, actually taste good. Some of the ingredients are tough as nuts to find, quite frankly (at least in Portugal, where I live) and some I just look at them and think "hold on... this exists???".
However, all of this is thankfully resolvable: although complex, it has perfect and accurate descriptions of the making of said (tougher) macarons. The ingredients that make you want to pull your hair out in frustration can actually be found, sold online and offline, at addresses indicated at the end of the book.
The first few pages indicate the basics of making perfect macarons in general in step-by-step illustrations from start to finish, including utensils, temperatures, how to measure the ingredients, when and how to whisk/pour/mix them, how to make sure, that even inside the oven, you can control their cooking "status", per say. Astronomically useful tips on the perfect shells and ganache using accessible language (none of that chef-gibberish you'd be expecting for a book as advanced as this).
Then the recipes themselves. Each recipe uses up to 4 pages if necessary to make sure you have an almost clinical approach to macaron-making, without room for error.
HermÃ????Ã????Ã????Ã???Ã??Ã?Â©, more than an art, makes macarons a science!
An enormous diversity of fillings that will blow you away, some of them conventional (chocolate ganache, lemon, raspberry) and some not so much (olive oil, yuzu, ketchup!) and somehow they all DO work! Not for everyone's taste some of them of course, but they about 90% of the recipes I'm pretty sure are user/any kind of eater friendly.
Now I have to go buy a sugar thermometer, however...
Highly recommend this book!