Desserts by Pierre Herme by Pierre Herme

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The Barnes & Noble Review
This spectacular book showcases the dessert creations of Pierre Hermé, the legendary French pastry chef who grew to fame first in the pastry kitchen at Fauchon and then at the beloved Paris tea salon Ladurée. This is Hermé's first book published in English, and his collaborator, Dorie Greenspan (author of Baking With Julia), has done an impeccable job adapting his sometimes complex recipes to the American home kitchen. Hermé's desserts can be as simple as strawberry ice cream — although it will be the most sublime strawberry ice cream ever to pass your lips, made with fresh and marinated strawberries and crème anglaise — and as sophisticated as the Mozart, a grand chocolate cake made with delicate cinnamon-almond pastry disks layered with apple-studded bittersweet chocolate mousse so deep and rich it's nearly ganache. For true dessert aficionados, this book will fuel an endless number of fantasies and inspire some of the most impressive desserts ever to be turned out of the home kitchen.
—Kate Murphy Zeman

About Pierre Herme

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He is renowned as France's premiere pastry chef. He has published four books in France, including the Larousse of Desserts & his award winning Desserts by Pierre Herme was his first book published in America. she is the author of five cookbooks, including the award winning Desserts by Pierre Herme & Baking with Julia. She is a columnist for Bon Appetit & her articles & recipes have appeared in The New York Time, Food & Wine & other national publications.
Published October 1, 1998 by Little Brown & Company. 224 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Desserts by Pierre Herme

Publishers Weekly

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Celebrated as one of France's greatest (and most prolific) pastry chefs, Hermé delivers a spectacular collection of recipes celebrating most magical ingredients.

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Publishers Weekly

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Herm , a celebrated French pastry chef who was not only the youngest person ever to be named France's Pastry Chef of the Year but is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters, exports his wizardry to America for the first time in a book that will primaril...

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