My Best: Pierre Herme

My Best: Pierre Herme

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Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Herme. These are among the world s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse s famous vegetable cookpot and Herme s ispahan to Ripert s bluefin tuna and Boulud s sea bass, each volume in "My 10 Best "offers a master s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
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Product details

  • Hardback | 112 pages
  • 198 x 251 x 18mm | 788g
  • Editions Alain Ducasse
  • United States
  • English
  • 2841237389
  • 9782841237388
  • 465,837

About Pierre Herme

Pierre Herme, heir to four generations of Alsatian bakers and patissiers, started his career at age 14 as an apprentice to the renowned Gaston Lenotre. Celebrated in France, Japan, and the United States, Herme, who was dubbed the Picasso of Pastry by "Vogue," has brought new taste and modernity to the world of pastry. He has published a dozen books, including one volume devoted to his signature flavor, Ispahan, a combination of rose, raspberry, and litchi that has been adopted by pastry chefs everywhere. He has shops in cities around the world."
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6 ratings
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4 17% (1)
3 33% (2)
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