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Pierre Herme Pastries (Anglais) Relié – 16 novembre 2012

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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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Commentaires client les plus utiles sur (beta) 4.2 étoiles sur 5 41 commentaires
45 internautes sur 46 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Return your copy to Amazon and await the reprint! 27 septembre 2012
Par BakingFan - Publié sur
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.
102 internautes sur 106 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 mistakes that make you wonder? 18 février 2012
Par T. Brown - Publié sur
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Use it for inspiration and eye-candy 7 novembre 2013
Par cstraughn - Publié sur
Format: Relié Achat vérifié
This is a very beautiful book, but unless you've attended pastry school and know where to get some of the extremely specialized ingredients and equipment, you're not going to be able to make many of the recipes. I've been particularly frustrated by the number of recipes that call for 'pastry cream powder' (whatever that is...) and the fact that the piping tip sizes are weird. That being said, some of the more basic recipes are quite accessible. I've made some of the sables and the Sachertorte, and both came out beautifully.
The point of this book is ultimately inspiration. While not all of us can easily obtain yuzu rind or pistachio paste, most of us can take away ideas of technique and flavor combinations. Anyone who's done much baking should have little trouble taking away the ideas that form the essence of this book and should be able to create some beautiful and innovative desserts.
7 internautes sur 7 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 For professionals 21 mars 2012
Par S. letchford - Publié sur
Format: Relié Achat vérifié
Being a very keen amateur pastrycook for a number of years I was attracted to the idea of all the classics in one volume. The book is well set out with gorgeous photography, however a lot of the photos are of the authors visions of alternative ideas on classics.Whilst the classic recipe is there , the alternative versions are often incredibly complicated and require ingredients which would be difficult if not impossible to source. They also involve large amounts of time and making of the various flavours and ingredients before the item could be reproduced .Although it is a lovely book it is really for a professional kitchen with staff and an unlimited budget.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 This is *THE* go-to macaron recipe 19 mars 2014
Par Christopher - Publié sur
Format: Relié Achat vérifié
If you want REAL, amazing French macarons, the correct recipe is in this book. That's why I bought it.

The other desserts are great (I've made a few) but they're quite fussy. It's a well written book with clear instructions, but it's really one of those cookbooks that's better on the coffee table than the shelf.
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