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Pierre Herme Pastries (Anglais) Relié – 1 mars 2012


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Relié, 1 mars 2012
EUR 119,31 EUR 85,73

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Descriptions du produit

Présentation de l'éditeur

The cake known as the Paris-Brest was invented in 1910 by a baker in the city of Maisons-Laffitte, who watched the Paris-Brest bicycle race fly past his window. Fascinated by the spectacle, he shaped his dessert, destined for culinary fame, like a bicycle wheel. Each sugary treat in this visually stunning book has its story, Pierre Herm(); master pastry chef, details more than 100 delicious desserts with extraordinary stories. Each pastry is also illustrated by food photographer Laurent Fau with images designed especially for the book. Herme first introduces the greatest classics of French pastry and then reinvents them, adding his own personal touch. The chef that is known to incorporate olive oil in his macaroons and add black pepper and habaneros to his chocolate and banana tart makes both subtle and far-reaching alterations to well-known deserts. He heats up madeleines with a spicy kick, adds caramel-coated almonds to religieuse and freshens up a napoleon with mint cream. The original recipes in this book flaunt Herme's mastery of technique and his talent for combining unique flavors that have earned him the reputation as the most skilled and inventive French pastry chef.

Biographie de l'auteur

Pierre Hermit began his career at the age of 14 as an apprentice to Gaston Lenotre and quickly became Fauchon's master pastry chef. After taking his skill to Laduree he opened his own line of pastry shops in Tokyo and Paris. He has published numerous books. Laurent Fau has worked as an independent photographer for the past 25 years, specialising in beauty and food. He photographs for famous international brands, including Hermes and the Hotel de Crillon.

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PIERRE HERMÉ : UN PÂTISSIER FRANÇAIS AU SOMMET DE SON ART


Héritier de quatre générations de boulangers pâtissiers alsaciens, Pierre Hermé a commencé sa carrière à l'âge de 14 ans, auprès de Gaston Lenôtre. Á 20 ans, il devient chef-pâtissier et entreprend de se hisser aux sommets de son Art. Sa créativité, sa maîtrise technique, son goût pour partager son savoir-faire de "haute pâtisserie" lui valent le respect et l'estime de toute la profession.

Fin 1996, Pierre Hermé quitte Fauchon pour créer la maison Pierre Hermé Paris® avec Charles Znaty. Leur première boutique ouvre à Tokyo en 1998, suivie par un Salon de Thé en juillet 2000. L'année 2001 marque le retour de Pierre Hermé sur la scène parisienne. Le succès de la pâtisserie située au 72 rue Bonaparte dans le quartier de la mode de Saint-Germain des Prés est immédiat. Chaque jour, les gourmets enthousiastes redécouvrent pâtisseries, macarons et chocolats et les connaisseurs du monde entier se rassemblent dans ce temple des plaisirs sucrés.
Fin 2004, une seconde boutique au décor très innovant, ouvre au 185 rue de Vaugirard. Début 2005, Tokyo assiste à l'inauguration du dernier concept de Pierre Hermé Paris® : une "supérette de luxe" et un "Bar Chocolat". Ces deux lieux sont situés dans le quartier d'Omotesando, où les plus importantes marques et maisons de mode, présentes au Japon, ont pignon sur rue. Fin 2010, la maison Pierre Hermé Paris® compte désormais huit points de vente à Tokyo, neuf boutiques à Paris, une à Strasbourg, deux à Londres, une manufacture en Alsace et une boutique en ligne
www.pierreherme.com.

UN TALENT MONDIALEMENT RECONNU

Célébré en France, au Japon et aux États-Unis, celui que Vogue a surnommé "Picasso of Pastry" a apporté à la pâtisserie goût et modernité. Chez Pierre Hermé Paris®, les décors des pâtisseries sont discrets, les techniques constamment revues. Gourmandises pour adultes, les créations signées Pierre Hermé sont libérées des références au passé, des souvenirs d'enfance et ont fait leur entrée dans le monde de la gastronomie. Avec "le plaisir pour seul guide", Pierre Hermé a su inventer un univers de goûts, de sensations et de plaisirs totalement original.

Pierre Hermé collabore également avec les plus grands chefs étoilés et donne, comme des récitals, de somptueux dîners de gala partout dans le monde où il est célébré comme le plus grand pâtissier français. Il publie de nombreux ouvrages tel que "Plaisirs Sucrés", "Macaron" et dernièrement "Inifiniment" .

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x95b376a8) étoiles sur 5 37 commentaires
94 internautes sur 98 ont trouvé ce commentaire utile 
HASH(0x95b30408) étoiles sur 5 mistakes that make you wonder? 18 février 2012
Par T. Brown - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a beautiful book and I also have a number of other Pierre Herme books. However, like the first reviewer, within a few minutes of looking through the book I discovered a mistake in a recipe. The mistake is small and not like the one mentioned in the other review (chocolate cake recipe where the measured amount of sugar is 2+ cups and the weight given is half that amount at 220 g). So which is it 220 g of sugar or twice that amount.

The mistake I found was for the Infinitely Lemon Choux. There is a sweet tart dough listed as the first preparation for the recipe and instructions to put it in the freezer and then 20 minutes later take it out of the freezer and cut into 2.5 inch rounds and then........ nothing. That is the last mention of the dough. It doesnt seem to go with the dessert, it doesnt show up in the photo and there are no instructions at all, following the cut it into rounds, indicating what is to be done with this ingredient.

The sugar for the chocolate cake is a big mistake. The sweet tart dough a small mistake and maybe intended to be a variation on the theme. However, for us to now assume that other than those two items there are no other recipes with editing or recipe testing or proof reading mistakes for what turn out to be expensive and time consuming creations would not seem to be a prudent approach for the "precise" art of pastry nor an appropriate representation for Pierre Herme who is considered by many people to be one of the best pastry chefs in the world.
35 internautes sur 36 ont trouvé ce commentaire utile 
HASH(0x95c59840) étoiles sur 5 Return your copy to Amazon and await the reprint! 27 septembre 2012
Par BakingFan - Publié sur Amazon.com
Format: Relié Achat vérifié
The book is out of stock for a reason. Abrams, the publisher is reprinting it with the corrections.

I contacted them last April requesting an errata sheet. They first had the nerve to tell me to send them errors as I came across them. I indicated that I did not spend over $30 on a cookbook to test out recipes and be their unpaid editor. They indicated they would be issuing an errata sheet in a few months. No errata sheet ever surfaced.

I contacted Abrams again on Sept 25 and they indicated that they are not issuing an errata sheet for the first edition. Rather, they are reprinting the book (due out in November 2012) with all the corrections. I called Amazon and they indicated that I could send the book back to them (they graciously provided the prepaid label) and then reorder the book when it's been reprinted and is back in stock.

Shoddy way to handle the problem on the part of the publisher, but kudos to Amazon for issuing a refund. If you're in the same boat, stuck with the first edition that is unusable as is, contact Amazon or your bookseller and request a refund or a trade in.
39 internautes sur 42 ont trouvé ce commentaire utile 
HASH(0x96722c30) étoiles sur 5 Sloppy editing and a healthy challenge for the experienced home baker 10 mars 2012
Par f bos - Publié sur Amazon.com
Format: Relié
A truly beautiful if not a little unhandy book to handle in the kitchen. And that is maybe the core of what is good AND bad about this book. It looks great on the coffee table, with great photography, and insightful back ground info on the recipes, but it disappoints when one is actually trying to bake out of it.

Trying to tackle the Dalloyau's Opéra multi layer cake I ran into sloppy editing in the ingredients. For instance: according to the list you end up using 20 grams of coffee powder, whereas it is in fact 10 grams of which you hold back 10 grams after DILUTING it into water to process later. Sloppy indeed, and double the coffee taste.

In the very first paragraph, Hermé stresses to use a fat free and clean bowl and whisk to proceed with "add melted butter to the bowl" The two separate bowls of batter never come together in the description.

The amount of discrepancies in the conversions is mind boggling. I found 9 conversions to be incorrect in the ingredient list for the Opéra. Some of them were off by a considerable percentage.

It might very well be the case that a lot if not all of the recipes will work after re-adjusting and tweaking. Not being able to trust the basics will make it a less enjoyable experience though, and a bit more of a challenge.

Having said that: Even for leafing through it, reading the back stories or lusting on the pictures, this book is worth purchasing.

Conclusion: Sloppy converting set aside, this is a great book. It's a great looker on the coffee table, and baking out of it is a healthy challenge for the experienced home baker but better left for later if you're a novice.
47 internautes sur 52 ont trouvé ce commentaire utile 
HASH(0x95b372a0) étoiles sur 5 Still going through it, but noticed a mistake already. 18 février 2012
Par Mitchell Pollock - Publié sur Amazon.com
Format: Relié Achat vérifié
I have many books by Pierre Herme, in French and English, plus one in Spanish. He is my mentor from afar, as a pastry chef. I have been reading through the recipes, seeing what is there I don't have already (not much, as it has mostly been published before). I didn't get it for new recipes though. I am always looking to glean that little something to make me better. FWIW, the editors have missed a measurement in the Chocolate Cake. They list the sugar as 2 cups plus 2 Tbsp., but state that this is 220g. It actually double that gram weight. 2 cups plus 2 Tbsp. is roughly 450-460 grams (depending on the grind of your sugar), which is roughly a pound. This was the first recipe I looked at to see what version of Chocolate Cake this might be. It is similar to all of the molten chocolate cake recipes out there, but fully baked through.

Here's to hoping there aren't many other mistakes. This one I could do without, being that I have many other books by Herme.
12 internautes sur 13 ont trouvé ce commentaire utile 
HASH(0x959cf3f0) étoiles sur 5 beautiful but frustratingly innacurate. 15 juillet 2012
Par antoro - Publié sur Amazon.com
Format: Relié
If you spend good money on a book like this with beautiful pictures, great background info ...you expect the recipes to be correct.
The very first cake I made was the opera slice.
The mistakes in the recipe and instructions are just incredible.
Amounts incorrect. Processes incorrect. By the time I'd realised while blindly following the recipe, (silly me) Id wasted god knows how many eggs.
I found the correct quantities and instructions by then googling the opera cake and making a comparison.
Now Im unsure whether to follow any of the recipes or research them elsewhere before attempting it.
Whats the point of the cookbook if you cant trust the recipes.
Disappointing.
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