In his first cookbook to be published in English, France's premier pastry chef reveals the secrets of his magnificent desserts. 30 line illustrations. 43 color photos.In his first cookbook to be published in English, France's premier pastry chef reveals the secrets of his magnificent desserts. 30 line illustrations. 43 color photos.Read Less
Very good in very good dust jacket. Clean, unmarked pages, tight binding, moderate wear, including outer remainder stripe, remnants of sticker on rear cover. Ultra FAST shipping! No expedited orders please. Sewn binding. Cloth over boards. 304 p. Contains: Unspecified. Audience: General/trade.
Very Good in Very Good jacket. 4to-over 9¾"-12" tall. 1st Edit 1st printing, lightly used clean copy, hardcover with dust jacket in VERY GOOD plus condition, no marks or writing, binding tight, dust jacket is bright and glossy, mild edge wear. Immediate shipping w/tracking included.
Its a great book, a tome of sorts, it has a lot of the classic recipes but a little richer and complex from Pierre's years of experience as a patissier. It would have been nice to have more pictures and some of the desserts seem a little dated now in 2007 but the classics are indeed just that! Try the chocolate and banana tart, fantastic! My only problem with the book is its all in imperial measurements (well my copy at least) and its a bit of a pain having to convert it all, but once you have the recipe converted and written down in the book its ok. It would have been much more useful to have both.
Publishers Weekly, 1998-09-21 Hermé, a celebrated French pastry chef who was not only the youngest person ever to be named France's Pastry Chef of the Year but is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters, exports his wizardry to America for the first time in a book that will primarily attract ambitious confectioners. Veteran food writer Greenspan (Baking with Julia) warns that the book's recipes require technical skill and patience. For Flourless Chocolate Cake Batter, the chocolate must be melted and then cooled to 114 degrees. The recipe for Genoise is "temperamental." Fragile is a word applied to Perfect Tart Dough and many other recipes that call for some tricky assemblage. Unexpected ingredients include the one and a half cups of corn in Golden Lemon Fruit Layers; the basil chiffonade garnishing Basmati Rice and Fruits-of-the-Moment Salad; the black pepper and an optional sliver of a habañero that spark Warm Chocolate and Banana Tart. For some, a slice of Carioca made of alternating layers of genoise and dark chocolate mousse, topped with bittersweet ganache and glazed almonds, will make all the work worthwhile. Ambitious cooks with steady nerves will find welcome inspiration here. Agent, Jane Dystel. (Nov.)
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