Chocolate Desserts by Pierre Herme - Couverture rigide

Greenspan, Dorie

Couverture rigide

ISBN 10 : 0316357413 ISBN 13 : 9780316357418

Editeur : Little, Brown and Company, 2001

Synopsis

Book by Greenspan Dorie

A propos du livre

Présentation de l'éditeur :

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.

Biographie de l'auteur :

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.

À propos de cette édition

• Éditeur: Little, Brown and Company
• Date d'édition: 2001
• ISBN 10: 0316357413
• ISBN 13: 9780316357418
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 304