Pierre Hermé pastries
Book - 2012
"Each sugary treat has its story, and Pierre Hermé pastries untangles the history behind fifty desserts, separating legend from truth and delving into the wars, the political intrigue, the round-the-world journeys, and other surprising events that inspired the most delicious pastries. Also exploring the evolution of desserts over time, the stories that introduce each featured dessert divulge how great chefs have built upon and improved these pastries, and master pastry chef Pierre Hermé embraces this spirit of innovation in inspired recipes that follow the originals"--Jacket.
Saved in:
- Subjects
- Genres
- Cookbooks
- Published
-
New York :
Stewart, Tabori & Chang
2012.
- Language
- English
French - Main Author
- Edition
- Revised edition
- Physical Description
- 287 pages : illustrations (chiefly color) ; 27 cm
- ISBN
- 9781617690273
- The doyens of pâtisserie (Blancmange ; Polish brioche ; Yule log ; Fruit cake ; Cream puffs ; King's cake ; Crèpes ; Flan ; Macarons ; Oublies ; Gingerbread ; Sablé cookies ; Lemon tart)
- Pâtisserie with terroir (Bugnes ; Cheesecake ; Cookies ; Crême brulée ; Black Forest cake ; Beaten cake ; Kouign-amann ; Kugelhopf ; Linzer torte ; Muffins ; Strudel ; Tarte tropézieene ; Tiramisu)
- Multi-storied pâtisserie (Rum baba ; Savoy sponge cake ; Charlotte ; Crumble ; Financiers ; Chocolate cake ; Ice cream ; Madeleines ; Meringues ; Frozen parfait ; Trifle ; Zuppa Inglese)
- La pâtisserie moderne (Éclair ; Fraisier ; Mille-feuille ; Mocha cake ; Opéra ; Paris-Brest ; Peach Melba ; Sacher torte ; Saint-Honoré cake ; Soufflé ; Tarte Tatin)