by Pierre Herme
Editor: GRUB STREET
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Pierre Herme is universally recognized as the king of French pastry shops in Tokyo, Paris and London.He is the best and has even been described as a dressmaker of the pastry shopHe is a man at the top of his game and there is no doubt that his macaroons are in a League of his own.Macaroons are the aristocrats of the pastry industry; these bright colors, mini meringues, sandwich plums with sticky fillings, have become a Holy Grail for kitchen fanatics and there are even food articles dedicated to them.Now, for the first time, all the macaroon recipes of this most famous French pastry chef are published in English.The French edition was one of the most sought-after after the cookbooks of recent years.And just like Pierre Herme’s famous macaroons, it would be difficult for any book of macaroons to surpass this one.There are 200 pages of recipes and food beautiful photograph, and because making macaroons is mostly about technique, rather than just a standard recipe, readers will appreciate the illustrated 32-photo step-by-step instructions for making the shells and trimmings.All the classics are here as pistachio, praline, coffee and dark chocolate, but others include the more unusual macaroons that Herme is justly famous for: Ispahan is one, lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, mandarin and pink pepper, black truffles, balsamic vinegar.Anyone interested in making macaroons will find Pierre Herme’s best book in printed version.
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