La Patisserie de Pierre Hermé (Espagnol) Relié – 1999
|Neuf à partir de||Occasion à partir de|
Les clients ayant consulté cet article ont également regardé
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
Quels sont les autres articles que les clients achètent après avoir regardé cet article?
Commentaires en ligne
Meilleurs commentaires des clients
Commentaires client les plus utiles sur Amazon.com (beta)
I love this book and turn to it whenever I am developing something new and seek inspiration. The recipes I have tried are very solid. However, Herme includes little detail in terms of instruction. He assumes the reader knows how to interpret lists of ingredients, assemble the pastries and modern finishing techniques.
The book was written while Herme was still at Fauchon.
Don't be put off by its coffee-table book appearance with its large photos- it gives you lots of ideas in cake design and decorating.
The recipes are very precise with the ingredient list measured by weight and some with their ideal temperatures specified. There is also an illustration of the cakes' components and how they are put together.
Overall, this book is ideal for those with a particular level of skill and knowledge in Pastry and may be a bit too technical for the beginners. But it is balanced by the beautiful whole-page photos.
Like any chef ahead of his game (Think...Ferran Adria of El Bulli or Thomas Keller of French Laundry), he hides nothing and spills out everything.
His macaroons are pure simplicity but the precision and process that goes into it is breath-taking and garners on-going discussions on the EG forums.
Be warned though, this is a book geared for professionals and the quantities are huge. Also, he does not specify the pan sizes and is very vague on instructions.
Publishing a book like this is cost prohibitive, and he assumes that the person buying this book would be a pastry professional. If he were to include more precise instructions, it would be a thicker volume costing lots more.
Anyway, there are only so few ways you can make a genoise or a ganache. If you want clearer instructions, get his dessert books with Dorie Greenspan, which will probably cover most of the techniques needed in more detail for different components.
I've got this book and can't wait for his new one, PH10 which will be translated into English.
An amazing book, by an amazing chef. One day, I hope to meet him in person and invite him to do a masterclass for my customers in Thailand.