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Desserts by Pierre Herme (Englisch) Gebundene Ausgabe – 2. November 1998


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Produktinformation

  • Gebundene Ausgabe: 304 Seiten
  • Verlag: Little, Brown and Company (2. November 1998)
  • Sprache: Englisch
  • ISBN-10: 0316357200
  • ISBN-13: 978-0316357203
  • Vom Hersteller empfohlenes Alter: Ab 13 Jahren
  • Größe und/oder Gewicht: 22,9 x 2,9 x 28,3 cm
  • Durchschnittliche Kundenbewertung: 4.0 von 5 Sternen  Alle Rezensionen anzeigen (8 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 316.060 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Amazon.de

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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Kundenrezensionen

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Die hilfreichsten Kundenrezensionen

1 von 1 Kunden fanden die folgende Rezension hilfreich Von Eric J. Wu am 31. März 2000
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.
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Von Ein Kunde am 26. November 1998
Format: Gebundene Ausgabe
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 chef by an author well accustomed to translating the work of professionals into consumer terms. And despite the reader's disappointment with the lack of weights provided for the ingredients, the recipes work well -- I know, since I have tried many of them.
About measuring: There are accurate and inaccurate methods of measuring, both by weight and volume. The right way to measure by volume is to gently spoon dry ingredients into a dry measure cup ans level off with the back of a knife or spatula. The right way to measure by weight is to use an accurate scale. Many scales made for home use are not particularly sensetive and will yeild no better results than by volume measure. To say nothing of the fact that every day, millions of people follow volume-measure recipes with good results -- what's the problem?
Some authors do include weights for ingredients -- I did so in my first book, Perfect Pastry -- I no longer do, because I don't consider it important. Neither does Maida Heatter -- is there a more successful and accuracy-based author than Maida? I don't think so.

Nick Malgieri
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Format: Gebundene Ausgabe
As a home baker with moderate skills, I have found Desserts by Pierre Herme to be a really valuable addition to my library. I have actually made desserts that I thought were out of my reach...and have made them with little difficulty due to the excellent instructions of writer Dorie Greenspan. In fact, this book has actually rejuvenated my interest in baking. I NEVER thought that I could make Herme's Dome cake ..or better yet, the Autumn Meringue Cake, which combines two favorites of meringue and chocolate mousse, is fabulous to taste and gorgeous to look at. I could go on and on...the lemon loaf cake is unreal. This book is a MUST HAVE! There is something for everyone at every level of expertise. As for me, I'm going to bake my way through this book much the way I cooked through Julia Child's books a long time ago. e-mail doriweis@aol.com Doris from Manhattan
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Von Ein Kunde am 15. April 2000
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.
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