Following their first collaboration, "Desserts by Pierre Herme, " the award-winning duo of master pastry chef Pierre Herme and writer Dorie Greenspan re-team to unveil the secrets of sumptuous chocolate creations. From the ethereal Suzy's Cake to the amazingly moist Nutty Brownies, the simple methods and easy-to-find ingredients are sure to ...
Following their first collaboration, "Desserts by Pierre Herme, " the award-winning duo of master pastry chef Pierre Herme and writer Dorie Greenspan re-team to unveil the secrets of sumptuous chocolate creations. From the ethereal Suzy's Cake to the amazingly moist Nutty Brownies, the simple methods and easy-to-find ingredients are sure to surprise and delight cooks and chocolate lovers everywhere. 51 color photos.
Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cdrom or access codes. Customer service is our top priority!
Ok, I must confess - I am not at all objective about Pierre Herme. I am a huge fan - huge huge huge huge! I can read a recipe I have never seen before, and know that it is his work. What makes sense to him makes sense to me, so I have a total affinity with his work and understand his methodology completely.
This book - ?Chocolate Desserts by Pierre Herme?- is written/translated by the excellent food writer Dorie Greenspan, making it is a pleasure to read, technically correct, eminently readable and enjoyable. The artistic layout is excellent, and the pictures are superb and inviting - an awesome example of how a dessert book should be. They make a great team.
Every pastry chef needs good foundation recipes, and Pierre's are excellent, from sweet and sable dough to cream, mousse, ganache and puff pastry. Not all the recipes are to my personal liking, but most I find delicious and inspirational - I love his St. Honoré Cake (and chocolate St. Honoré Cake), Profiteroles, many more.
Best of all, his books are wonderfully detailed. He explains each facet of his recipes thoroughly, elaborating on why he takes each step; most recipes span two or more pages of quality instructional advice. For each dessert type, he explores a wide range of options - chocolate cakes, cookies, tarts, puddings, creams, custards, mousses, truffles, candies, ice cream, frozen chocolate, and chocolate drinks are featured in recipes ranging from simple to sophisticated.
I could rave about Pierre Herme all day! All of his books are both inexpensive and invaluable; Chocolate Desserts will make a delicious addition to any bookshelf. Completely and whole-heartedly recommended.
Publishers Weekly, 2001-08-20 Celebrated as one of France's greatest (and most prolific) pastry chefs, Herm? delivers a spectacular collection of recipes celebrating most magical ingredients. In their second collaboration (after Desserts by Pierre Herm?), Greenspan, a food writer and author, has carefully translated metric measurements and faithfully interpreted French ingredients for the American home cook. She describes the recipes' cultural and technical aspects and includes comments from Herm? that shed light on the origin or capture the essence of an ingredient. As in their earlier book, the recipes range from simple to complex, but all are signature Herm? with their finely tuned marriage of the "three Ts": taste, temperature and texture. There are some truly special desserts like the Plaisir Sucr? (Sweet Pleasure), five distinct textural layers of milk, hazelnuts, sugar and chocolate, or a concoction after the Italian Granita that includes whiskey and a whimsical topping of Rice Krispies home versions of the inventions that established Herm?'s reputation. From the ethereal moist-centered chocolate "Suzy's" Cake to the Moist Nutty Brownies, cooks will be surprised by the simple methods and ingredients. Classics such as Chocolate ?clairs are impeccably rendered and often freshly interpreted, such as the unusual "inverted" puff pastry in the Chocolate Mille Feuille (Napoleons). The book is full of connoisseur knowledge about cocoa demonstrated by cosmopolitan ideas like the beautifully layered Criollo, named after the rarest and most prized Latin American cocoa bean, but it also contains a section of base recipes and a glossary of ingredients and terms. Amateurs will appreciate the careful instructions; storage tips will help professionals. Beautiful full-page illustrations are a siren call to cooks of all stripes. (Sept. 20) Copyright 2001 Cahners Business Information.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.