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    Pierre Herme Pastries (Hardback) By (author) Pierre Herme

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    DescriptionThe cake known as the Paris-Brest was invented in 1910 by a baker in the city of Maisons-Laffitte, who watched the Paris-Brest bicycle race fly past his window. Fascinated by the spectacle, he shaped his dessert, destined for culinary fame, like a bicycle wheel. Each sugary treat in this visually stunning book has its story, Pierre Herm(); master pastry chef, details more than 100 delicious desserts with extraordinary stories. Each pastry is also illustrated by food photographer Laurent Fau with images designed especially for the book. Herme first introduces the greatest classics of French pastry and then reinvents them, adding his own personal touch. The chef that is known to incorporate olive oil in his macaroons and add black pepper and habaneros to his chocolate and banana tart makes both subtle and far-reaching alterations to well-known deserts. He heats up madeleines with a spicy kick, adds caramel-coated almonds to religieuse and freshens up a napoleon with mint cream. The original recipes in this book flaunt Herme's mastery of technique and his talent for combining unique flavors that have earned him the reputation as the most skilled and inventive French pastry chef.


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  • Full bibliographic data for Pierre Herme Pastries

    Title
    Pierre Herme Pastries
    Authors and contributors
    By (author) Pierre Herme
    Physical properties
    Format: Hardback
    Number of pages: 288
    Width: 302 mm
    Height: 260 mm
    Thickness: 31 mm
    Weight: 2,241 g
    Language
    English
    ISBN
    ISBN 13: 9781584799450
    ISBN 10: 1584799455
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    B&T Modifier: Subject Development: 06
    B&T Modifier: Geographic Designator: 05
    BIC subject category V2: WBVQ
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    BIC subject category V2: WBB
    BISAC V2.8: CKB024000
    B&T Approval Code: A97406023, A97405000
    B&T Modifier: Geographic Designator: 17
    LC subject heading:
    BISAC V2.8: CKB034000
    DC22: 641.865
    BISAC V2.8: CKB062000
    LC subject heading:
    DC23: 641.8659
    DC22: 641.86/5
    LC classification: TX773 .H44213 2011
    Publisher
    Stewart, Tabori & Chang Inc
    Imprint name
    Stewart, Tabori & Chang Inc
    Publication date
    01 March 2012
    Publication City/Country
    New York
    Author Information
    Pierre Hermit began his career at the age of 14 as an apprentice to Gaston Lenotre and quickly became Fauchon's master pastry chef. After taking his skill to Laduree he opened his own line of pastry shops in Tokyo and Paris. He has published numerous books. Laurent Fau has worked as an independent photographer for the past 25 years, specialising in beauty and food. He photographs for famous international brands, including Hermes and the Hotel de Crillon.