- 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: 8 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 207.608 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Desserts by Pierre Herme (Englisch) Gebundene Ausgabe – 2. November 1998
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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
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.Alle Produktbeschreibungen
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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.
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.
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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 firstname.lastname@example.org
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... Lesen Sie weiter...Am 4. März 1999 veröffentlicht
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