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The Patisserie of Pierre Herme (Anglais) Relié – 19 décembre 1997


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Amazon.com: HASH(0x9aefeabc) étoiles sur 5 6 commentaires
86 internautes sur 86 ont trouvé ce commentaire utile 
HASH(0x9c24051c) étoiles sur 5 Very advanced, but the single most advanced book you can buy 14 mars 2001
Par Eric J. Wu - Publié sur Amazon.com
Format: Relié
The good: If you want to make cakes just like they have at Dalloyau and Fauchon, buy this book. Divided into: fruit cakes, chocolate cakes, tarts, and petit fours. It tells you EVERYTHING there is to know. The pictures are stunningly beautiful, more so than ANY dessert book I have ever gotten, and I have about 12 or so. The desserts are very original - Pierre uses stuff like saffron and violet, and rose, and all sorts of flowers in his mousses for example. Cool combinations: Chocolate mousse/lemon cream chocolate cakes, genoise/raspberry/orange mousse cakes for example. I am not kidding: if you have this book you will know every single decorating technique, every single way of putting together stuff just as they do in the french bakeries. It lists just about every kind of mousse, every cake you could want, which ways to decorate them, and most importantly how to put it together. This is my favorite dessert book.
The bad: You have to know what you are doing already. The explanations are sparse. For instance, the explanations for pastry cream goes like (this is not real but an example) boil milk + vanilla. Add in whisked yolks/cornstarch. Put back on stove at 120C for a few minutes. Cool to 140 F, then put in butter. So the explanations are very sparse. All recipes are made for 2-4 cakes so you have to scale down. Everything is metric, everything is by weights (so you have to know 1 yolk = 20 g, 1 white = 30 g for instance). Gelatin is used in sheets in the book, so don't forget to put in about 1 T water for every 1/2 t of powder you use (if you're american and use gelatin powder) It helps to have "desserts by pierre herme" by Pierre and Dorie greenspan to "convert" back and forth units, since some cakes are in both books. Sometimes you may want to substitute: ie regular genoise for Pierre's genoise, regular puff pastry for Pierre's inverted puff pastry. In these cases it helps to know what you are doing first.
Overall: The best book period, in my opinion. Definitely worth the extra cost - it is worth 3 regular books. You have to know what you are doing first though, not for beginners. Other recommended books in the same French cake style: "desserts by pierre herme" by Herme and greenspan, and "art of the cake" by bugat and somebody else I forget. Both are great books (and a lot easier), though not as great as this one.
10 internautes sur 10 ont trouvé ce commentaire utile 
HASH(0x9c31ade0) étoiles sur 5 Unbelievable !!!! 19 mars 2004
Par Un client - Publié sur Amazon.com
Format: Relié
I have discovered this book after I bought two other ones by Pierre Hermé. I had tried the Pear & Fig Charlotte as well as the Lemon Tart and I wanted to take it to the next level. This book may be made for professionals but I had no problem making the Cinnamon Buns for everybody's enjoyment. Other more sophisticated creations may require special tools but with Pierre's detailed instructions and hints, it is not difficult to replicate what you see on the beautiful pictures.
My next experiment will involve chocolate. I am gathering the necessary equipment to be able to temper, shape and cut chocolate.
I highly recommend this book. It is the first time that a professional really shares his art with the general public. Just try it you'll be amazed !
9 internautes sur 10 ont trouvé ce commentaire utile 
Par Bryon Grant - Publié sur Amazon.com
Format: Relié
As a Pastry Chef, I do not have a lot of time to read, but I have spent a a few days going over the recipes and pictures in this book. It shows a progression from his earlier works and a elevation of his true talent amongst the Great Pastry Chefs of our time. I feel this book is one of the 20 books that should be in your Pastry Library. With a really good understanding of pastry fundamentals any recipe in this book will offer only a little challenge. I gave a recipe from this book to my apprentice to make and she only have a few questions regarding techniques. The outcome was pretty close to the picture. Chef Herme does use a lot of industry items that might not so easy to find and are often expensive. Even with these challenges to the recipes they can be made. A little pricey for the casual pastry person, but for a professional worth the expense.
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x9b063cb4) étoiles sur 5 Sweeeet! 17 décembre 2008
Par Angela Carozzo - Publié sur Amazon.com
Format: Relié
This is the most innovative desserts cookbook I have ever seen! The recipes are challenging, beautiful and oh so tasty! The home cook should be wary, this isn't cake, it's gateau. But if you're willing to take 2-3 days to make a cake, these are the best cakes you'll ever have. I've had opportunity to make and taste many recipes from this book at my patisserie school where we regularly use these recipes to work on skill level. I have yet to be anything but wowed by anything from this book.
HASH(0x9b464810) étoiles sur 5 Five Stars 6 juillet 2014
Par Sean the Dreamer - Publié sur Amazon.com
Format: Relié
Amazing book.
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