Pierre Hermé…mastry pastry

Il maestro pasticcere Pierre Hermé condivide le sue ricette provate e collaudate per i grandi classici della pasticceria francese e di altri cinquanta dolci di tutto il mondo e poi si rivela come reinventarli. Rose al profumo di pasta di mandorle e una composta di lamponi e litchi riempiono i croissant di Hermé, la sua torta di San Honoré si combina il tè verde, castagne, e il frutto della passione, mango caramellate, mentre decora il suo foie gras crème brûlée.

After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé’s croissants; his Saint Honoré cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crème brûlée.

Le bellissime fotografie  accompagnano le 100 ricette della Pasticceria Pierre Hermé Hermé, grande padronanza di tecnica e un  talento perfetto,  per combinare consistenze e sapori che gli hanno conferito la reputazione di uno dei pasticceri più abili e inventivi del mondo.

“Le fotografie sono meravigliose. Le ricette sono la sostanza di una crema ricchi di sogni”. Di Publishers Weekly
“Questo è un libro ideale per un amante appassionato di pasticceria , potrete non solo di replicare le ricette Hermé, ma per essere ispirati a creare nuovamente.
“Leggi dall’inizio alla fine, e avrai una buona idea di cosa sia la pasticceria francese…

After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé’s 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 Hermé’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.

After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé’s 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 Hermé’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.

Praise for Pierre Hermé Pastries: ”There are cookbooks, and there are coffee table books. Pierre Hermé Pastries.  is more the latter than the former, though that shouldn’t detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts.” —Washington Post”The photographs are stunning. The recipes are the stuff of custard-rich dreams.” —Publishers Weekly. ”This is a cookbook that a passionate pastry lover will want, not only to replicate Hermé’s own recipes but to be inspired by, as well. And for anyone who loves a good story to go along with the food, you’ll appreciate reading about the history behind each recipe.”

“Read it cover to cover, and you’ll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: don’t say you weren’t warned.” —Eater.com