Author(s): HERME, PIERRE

Patisserie

After divulging the intriguing histories behind fifty 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.

About the Author

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. A fourth-generation pastry chef from Alsace, Pierre Herme began his career at the age of 14 with Gaston Lenotre. His extraordinary creativity and desire to pass on his knowledge of 'haute patisserie' have won him the respect and esteem of all his fellow pastry chefs and the admiration of connoisseurs.

For his universally acclaimed talents, Pierre Herme has become famous the world over and achieved recognition as the French chef who brought baking into the 21st century. Using meticulously selected and applied ingredients, as well as precise, detailed methods and simple, unostentatious presentations, Pierre Herme, guided 'by pleasure alone', has invented a unique world of flavours, sensations and delight

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