Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.
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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
Synopsis
Pierre Herme is one of the best known pastry chefs in France. In this volume, he divulges his recipes for more than 100 stunning desserts - many surprisingly easy to prepare. The recipes include cakes, biscuits, tarts and sweets for special occasions.
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The genoise is the "Old Faithful" of French pastry chefs. Lesen Sie die erste Seite
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Von Ein Kunde
Format:Gebundene Ausgabe
Herme's book has a lot of delicious-sounding recipes for pastry, but it just seems too complicated. One particularly yummy-sounding recipe contains apples cooked with butter and sugar for 10 hours and combined with cinnamon pastry, genoise, and (I think) a bavarian cream filling. I think I'll wait until I can get to Fauchon in Paris to try his creations, though. Also, there aren't pictures for every dessert, which is a little annoying when the recipes are so involved. Still, if you like to spend hours creating a dessert based on 5 other recipes, you might want to buy this book! I would recommend Simply Sensational Desserts or The Village Baker's Wife over this.
Von Eric J. Wu
Format:Gebundene Ausgabe
Book covers: basics (genoise, meringue, puff pastry, ladyfingers, tart dough, cinnamon dough, + some fillings), fruit desserts (includes chocolate creams, ice cream, lemon crepes, tuiles, cookies), tarts (includes lemon tart, apple galette, rice tart w/fruit, lots of stuff with pears, orange tarts) , cakes (includes easy ones like lemon loafs, chocolate cakes, then moving on to fancy ones), and some explanation of terms, techniques, equipment and ingredients.
I own 8 baking books The pictures are really nice. The other thing that stands out about this book is the exotic nature of some of the recipes - a rice tart? Mascarpone/blueberry/ladyfinger cake? Herme uses a lot of exotic fruits such as passion fruit, figs, and currants (which are hard to get here in parts of the USA). In doing so, I think this book shows you a lot of things that other don't. I feel the level of the book is for somewhere slightly above beginner. There are some easy recipes in this book and some very time consuming ones as well so there is a big range there. Overall, the strengths of this book are the great photography, innovative recipes, and new ways that the reader will look at designing desserts. Even if you have a lot of baking books already, this one will help you see things in a new way. On the other hand, if it's the ONLY dessert book you own, I'm not sure it will help you see baking in a systematic orderly way as "Baking with Julia" is or one of the cake or pie/pastry bibles.
Von Ein Kunde
Format:Gebundene Ausgabe
Certainly this is a lovely book. However many of the recipes are nothing new (crepes, loaf cakes,pastry dough, genoise) or consist of adding an ubiquitous lemon cream to the crepes,pastry, etc. It does not compare in interest and clarity of exlanations with, for instance, Alice Medrich's "Cocolat". Overall, I was disappointed.
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4.0 von 5 Sternen
relief at last for a dessert fix!
a former pastry chef on Martha's vinyard who would order dessert first before the entre, I raced to the kitchen to make the coconut loaf and the raspberry genoise. Lesen Sie weiter...
Veröffentlicht am 19. Mai 1999 von larhette@tiac.net
5.0 von 5 Sternen
A valuable book for unusual and delicious desserts
As a home baker with moderate skills, I have found Desserts by Pierre Herme to be a really valuable addition to my library. Lesen Sie weiter...
Veröffentlicht am 15. Dezember 1998 von Dori
5.0 von 5 Sternen
Here's a baking book you can USE
I've been a professional food writer for 15 years, beginning as collaborator on Desserts by Nancy Silverton, written while Nancy was dessert chef at Spago. Lesen Sie weiter...
Am 7. Dezember 1998 veröffentlicht
5.0 von 5 Sternen
A sucessful rendering of a great artist's work.
I was surprised to see a reader's diasppointment with a book I love. Desserts by Pierre Herme is an accurate and faithful rendering of the work of France's most celebreated pastry... Lesen Sie weiter...
Am 26. November 1998 veröffentlicht
3.0 von 5 Sternen
"Disses those of us who measure by weight
Here's my 2¢ worth on the Pierre Herme/Dorrie Greenspan book: It doesn't give measurements by weight. Lesen Sie weiter...
Am 24. November 1998 veröffentlicht
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