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Books: Cooking by Cuisine -> Cooking French
Desserts by Pierre Herme
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by:
Greenspan, Dorie
Hermé, Pierre
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Publisher:
Little, Brown
Published: November 2, 1998
ISBN: 0316357200
Format:Hardcover
Pages:304
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Book Description
Amazon.com
Master pastry chef Pierre Hermé creates desserts that look too good to be eaten. Whether your own renditions will look quite as exquisite is another question! But finding out is definitely worth the time investment. Here are Lemon Crepes to
die for, a Golden Pearl Brownie cake that will send your taste buds spinning in an orgy of taste, and delicate Orange Tuiles that are so light and dainty they practically melt in your mouth. A majority of the recipes do require some more advanced
culinary skills--and a patient disposition. A Warm Chocolate and Banana Tart requires that the tart's filling of chocolate and butter be cooled to 104 degrees, and then be cooked for exactly 11 minutes. Thankfully, Desserts offers a wealth of helpful
information for cooks--listing the essential equipment and ingredients required for pastry perfection and a dictionary of dessert terms. Beautiful photographs make the desserts shimmer in a translucent light, crying out for you to try your hand at
creating them. So, with a little endurance and love, you will be well rewarded with your choice of more than 100 heavenly desserts. --Naomi Gesinger
Product Description:
Pierre Herme is acknowledged to be the greatest pastry chef in France, and
at long last he divulges his recipes for more than one hundred divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions, and traditionally holiday creations. His chapter
on dessert fundamentals, such as perfect tart dough, buttercream, and meringue, will prove indispensable for any baker.
Written by award-winning food writers Dorie Greenspan, DESSERTS BY PIERRE HERME promises to be the dessert book of the year.
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