Pierre Herme Pastries
by Pierre Herme
Editor: Stewart, Tabori & Chang Inc
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Rose scented with almond paste and a compote of raspberries and lychees fill Hermés croissants; its Saint Honoré cake combines green tea, chestnuts and passion fruit; and caramelized with mango decorates its foie gras crème brûléeThe sumptuous photographs and 100 recipes in Pierre Hermé’s Pâtisseries étalage Hermés master the technique and talent for combining textures and flavours that have earned him the reputation of being one of the most qualified and inventive pastry chefs in the world.
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