Book by Greenspan Dorie
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious, this collection will introduce you to the myriad delights of Pierre Herme's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his always perfect pitch when it comes to sweetness, tartness and chocolatey-ness.
Here you will find recipes for the simplest chocolate truffle as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Through more than seventy-five recipes, you will have the many pleasures of tasting chocolate in all its states - hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk and white.
Finally, there are the indispensable Base Recipes and a Dictionary of terms, techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry.
Herme is a fourth-generation pastry chef. Raised in Alsace, he aprenticed to the legendary Gaston Lenotre when he was just 14 and at 24 took over the famed pastry kitchens of Fauchon in Paris. In '97 he was decorated as a Chevalier of Arts and letters and named France's Pastry Chef of the Year.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Description du livre Little, Brown and Company, 2001. Hardcover. État : New. N° de réf. du libraire P110316357413
Description du livre Little, Brown and Company. Hardcover. État : New. 0316357413 New Condition. N° de réf. du libraire NEW6.0145813
Description du livre Little, Brown and Company, 2001. État : new. Shiny and new! Expect delivery in 2-3 weeks. N° de réf. du libraire 9780316357418-1