Desserts by Pierre Hermé

Fülszöveg

Praise for France's Foremost Pastry Chef
"Classic by nature, innovative by talent, Pierre Hermé has put together a mouthwatering book. The recipes are composed of a myriad of flavors and combinations, many exotic in taste but all completely French in texture. Dorie Greenspan has done a maiTelous job of writing about top-quality desserts in a manner that is fully comprehensible to the home cook." —Daniel Boulud, Restaurant Daniel
"Dorie Greenspan's elegant and precise way with words combined with Pierre's passion and respect for taste and texture are unparalleled. I admire Dorie and revere Pierre, and am grateful for their ability to so artfully share his creations with us all. This is an extraordinary cookbook, sure to be the pastry cookbook of the year"
— François Payard, Payard Patisserie & Bish'o
"Wlien France's top pastry chef teams up with America's most honored baking author the result is magic. Pierre and Dorie's recipes are a pleasure to read, clear and easy to... Tovább

Fülszöveg

Praise for France's Foremost Pastry Chef
"Classic by nature, innovative by talent, Pierre Hermé has put together a mouthwatering book. The recipes are composed of a myriad of flavors and combinations, many exotic in taste but all completely French in texture. Dorie Greenspan has done a maiTelous job of writing about top-quality desserts in a manner that is fully comprehensible to the home cook." —Daniel Boulud, Restaurant Daniel
"Dorie Greenspan's elegant and precise way with words combined with Pierre's passion and respect for taste and texture are unparalleled. I admire Dorie and revere Pierre, and am grateful for their ability to so artfully share his creations with us all. This is an extraordinary cookbook, sure to be the pastry cookbook of the year"
— François Payard, Payard Patisserie & Bish'o
"Wlien France's top pastry chef teams up with America's most honored baking author the result is magic. Pierre and Dorie's recipes are a pleasure to read, clear and easy to prepare, and a joy to eat—a perfect combination in every way."
— Nick Malgieri, author oi How to Bake
"Rethink, redefine, repair, resurrect, revitalize, renovate, renew! Pierre Hermé and Dorie Greenspan have done their homework, offering cooks and would-be pas-tiy experts an exciting new approach to dessert. There is no question that this incomparable duo of talented pastry chef and writer have reaffirmed the supremacy of French pastry genius."
- Pau-icia Wells, author of The Food Lover's Guide to France and Patricia Wells at Home in Provence
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Pierre Hermé is France's premier pastry chef. In his first cookbook published in English, he has collaborated with Dorie Greenspan, bestselling author oiBaking with Julia, to reveal the secrets of his exceptional desserts.
This treasuiy of recipes includes something from eveiy part of Pierre's repertoire and something for eveiyone, regardless of experience in the kitchen. If baking is new to you, start with the "Fruits. Creams, and Cookies" chapter. The brilliant Creme Brulée Ice Cream, the luxurious Deep Chocolate Cream with Raspberry Coulis, the Coconut Tuiles, and the easy-to-prepare fruit desserts will make stars out of first-timers and old hands alike. Move on to the "Tarts and Tardets" chapter and enjoy the aromatic Poached Pear and Walnut Tart or the tiny, rich Passionately Chocolate Tartlets. To finish, work through the rich and varied "Cakes" chapter, which includes simple but deeply flavorful lemon, coconut, chocolate, and spice loaves; such elegant creations as the Coffee and Walnut Cake, with its soft, chewy walnut base, light coffee mousse, and layer of sweet-spicy ginger; and a collection of outstanding chocolate cakes, some as stunningly sim|)le as the Autumn Meringue Cake —a trio of meringue, ganache, and glaze —and others as audacious as the Crispy and Creamy Rice Treat— a charlotte filled with cinnamon-scented rice pudding and thick chocolate custard and topped with crackly caramelized Rice Krispies. And just as a fashion show closes with a wedding dress. Desserts by Pierre Hermé c\ose& with a Wedding Cake as timeless as the ritual it marks.
Finally, in what must be considered a book williin a book, there are the indispensable "Basic Recipes" chapter and the comprehensive "Hictionaiy of Terms, Technic|ues, Equipment, and Ingredients."Togedier ihcy form a complete cinirse in dessert making.
Every recijje is tested for the American kitchen, vvritlen cleariy. and arranged pi-actically, so that eveiyone with a passion for the sublime can now enjoy Pierre Hermé's sensational sweets at home. Vissza