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In his first cookbook to be published in English, France's premier pastry chef reveals the secrets of his magnificent desserts. 30 line illustrations ...Show synopsisIn 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.Hide synopsis
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes, customer service is our top priority!
Description:Very Good in Very Good jacket. 4to. pp.288, color photographs, ...Very Good in Very Good jacket. 4to. pp.288, color photographs, "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."
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 ...
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