Pierre Herme Pastries

Pierre Herme Pastries

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Rose-scented almond paste and a compote of raspberries and lychees fill Hermés croissants; his Saint Honoré cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crème brûlée. The luscious photographs and 100 recipes featured in Pierre Hermé Pastries flaunt Hermés mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the worlds most skilled and inventive pastry chefs.

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Product details

  • Hardback | 288 pages
  • 266 x 306 x 30mm | 2,159.97g
  • Stewart, Tabori & Chang Inc
  • New York, United States
  • English
  • Revised
  • Revised edition
  • 80 four-colour illustrations
  • 1617690279
  • 9781617690273
  • 23,145