After divulging the intriguing histories behind 50 iconic desserts master pastry chef Pierre
Hermé shares his tried-and-tested recipes for the great classics of French pastry and other
definitive desserts from around the world-and then he reveals how to reinvent them.
Rose-scented almond paste and a compote of raspberries and lychees fill Hermé's croissants
his Saint Honoré cake combines green tea chestnuts and passion fruit and caramelized mango
adorns his foie gras crème brûlée.The luscious photographs and 100 recipes featured in
Pierre Hermé Pastries flaunt Hermé's mastery of technique and the talent for combining
textures and flavors that have earned him the reputation as one of the world's most skilled and
inventive pastry chefs.Praise for Pierre Hermé Pastries:There are cookbooks and there are
coffee table books. Pierre Hermé Pastries (Stewart Tabori & Chang $50) is more the latter
than the former though that shouldn't detract from its value to those whoare captivated maybe
even obsessed by beautiful desserts. -Washington PostThe photographs are stunning. The recipes
are the stuff of custard-rich dreams. -Publishers WeeklyThis is a cookbook that a passionate
pastry lover will want not only to replicate Hermé's own recipes but to be inspired by as
well. And for anyone who loves a good story to go along with the food you'll appreciate
reading about the history behind each recipe. -Epicurious.comRead it cover to cover and you'll
have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn
ahead: don't say you weren't warned. -Eater.comSimply put: Pastries is the most gorgeous book
of 2012.-Eater.com
