First edition 1998, first printing, number line starts with 1. Hardcover on black laminated boards with DJ. Condition new inside, square tight and crisp book, no edgewear no names no underlinings no highlights, reminder mark on the bottom edge. DJ as new, bright and shiny, no tears, one very small chip at the head of the spine at rear, Price Not clipped, fine overall. 4to, XVI + 288 pages, well illustrated. Large book will require additional postage for priority or international orders. N° de réf. du libraire
Synopsis : Pierre Herme is acknowledged to be the greatest pastry chef in France and, at long last, he divulges his recipes for more than 100 divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions and traditional holiday creations. His chapter on dessert fundamentals, such as perfect tart dough, buttercream and meringue, will prove indispensible for any baker.
From the Author:
The art of translating recipes for the American home kitchen
I am sorry that "a reader from Weehawken" is distressed that "Desserts by Pierre Herme" does not include measurements in weight, but his concern gives me the opportunity to present one of the most fascinating responsibilities a serious cookbook author has when working with a professional chef’s recipes – translating and adapting the recipes for an American home kitchen. And, indeed, although professionals have shown a tremendous interest in this book, "Desserts" was written with the American home baker in mind. Thus, it was an editorial decision to present all the measurements in the standard way, which in America means by volume, using cups and tablespoons.
Pierre Herme’s recipes were given to me in French, tested in France with French ingredients, which were measured in grams and liters. To make them suitable for the American kitchen took intensive testing of each recipe, an interesting process since many of the ingredients Pierre uses in France are not manufactured in the same way in America. For example, French butter typically has less water than American butter does; all-purpose flour has less gluten; and a French chef’s supply of confectioner’s sugar never contains cornstarch, as ours does.
Knowing these differences, I began the collaboration with Pierre by reviewing all of the recipes with him, discussing the flavor combinations, the construction and the techniques. We then tasted all of the recipes in Paris. Naturally, Pierre’s recipes were in weights. I then went back to the United States and set about recreating these recipes for the American home baker. The first step was to weigh out – in grams (I own four different scales) – all of the American ingredients. Each of these carefully weighed ingredients was then converted to volume measurement by actually transferring the ingredient itself to a cup or tablespoon or combination that most accurately reflected the original weight. The dessert was then constructed. If the recipe came out as it was in France, the volume measurements stayed as they were – this means that sometimes there are awkward measurements, such as 2/3 cup plus 1 tablespoon. But often the recipes had to be modified in some small way to account for American ingredients. When this occurred, the changes were made to the volume measurements, since this was the way the book was to be printed. The recipes were then given to two testers for them to make in their own kitchens.
Then, we took the most important step: The finished desserts were given to Pierre Herme for him to taste. He tasted the desserts, made in my kitchen, using the final volume measurements in the book, and approved the results. Pierre is too serious about his work to allow someone to be frivolous with his recipes.
I can appreciate that somebody who is accustomed to using the metric system of weights enjoys the logic and ease of that system, but volume is the American way. In The Chef column in The New York Times that I am currently collaborating on with celebrated New York pastry chef, Francois Payard, I used that same method I used with Pierre Herme, and The Times testers had no problems with the recipes. And, when I wrote "Baking with Julia", I "translated" the recipes of the 26 bread bakers and pastry chefs whose work appears in the book: Not one of them – nor Julia Child – found fault with the conversions nor questioned the logic. The system works.
Titre : Desserts by Pierre Herme
Éditeur : Little, Brown and Company
Date d'édition : 1998
Reliure : Hardcover
Etat du livre : New
Edition : 1st Edition
Description du livre État : Good. This book has light wear throughout and makes a perfect reading copy. Dust jacket may be missing. May have inscription/personalization. Stock photo may be different from actual cover. N° de réf. du libraire 4EKGLF000PKG
Description du livre État : Acceptable. Well-loved Book. May have markings, water damage, missing jacket/CDs/supplemental materials, and heavy wear. Stock photo may be different from actual cover. N° de réf. du libraire 4EKGLF000FZC
Description du livre Little, Brown and Company, 1998. Hardcover. État : Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. N° de réf. du libraire S_200122793
Description du livre Little, Brown and Company. Hardcover. État : Very Good. 0316357200 No marks or DJ spits. Minimal wear. (oversize). N° de réf. du libraire SKU1010105
Description du livre Little, Brown and Company, 1998. Hardcover. État : Used: Good. N° de réf. du libraire SONG0316357200
Description du livre Little, Brown and Company, 1998. Hardcover. État : Good. The author of BAKING WITH JULIA reveals the secrets of the exceptional desserts created by France's premier pastry chef. In this treasury of recipes, something from every part of the Picasso of Pastry's repertoire is included,reflecting a myriad of flavors and combinations, from the Coconut Tuiles to the Autumn Meringue Cake. With a chapter on basic recipes, a Dictionary of Terms, Techniques, Equipment, and Ingredients. Every recipe is tested for the American kitchen. Color illus. 287p. N° de réf. du libraire 1293006
Description du livre Little, Brown and Company, 1998. Hardcover. État : Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. N° de réf. du libraire S_201529992
Description du livre Little, Brown and Company, Boston, New York, Toronto and London, 1998. First. Quarto; VG-/G-; White spine with black text; Dust jacket is age toned, bottom front has 2 inch closed tear, slightly rubbed exterior and corners; Boards have rubbed corners, otherwise clean and strong; Textblock is slightly age toned; pp 287. Rockville. N° de réf. du libraire 7-9-1276608
Description du livre Little, Brown and Company. Hardcover. État : Very Good. 0316357200. N° de réf. du libraire FV-0224884
Description du livre Little, Brown and Company. Hardcover. État : Used - U2 - Very Good. N° de réf. du libraire 4993542