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Macarons [Hardcover]

Pierre Herme
4.4 out of 5 stars  See all reviews (25 customer reviews)
RRP: £25.00
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Book Description

19 Sep 2011
Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herme's the best book in print.

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Product details

  • Hardcover: 208 pages
  • Publisher: Grub Street; Tra edition (19 Sep 2011)
  • Language: English
  • ISBN-10: 1908117230
  • ISBN-13: 978-1908117236
  • Product Dimensions: 2.5 x 21.6 x 27.9 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: 10,147 in Books (See Top 100 in Books)

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Review

As close as you can get to having the man himself standing over you, whispering words of encouragement. This tome is a great addition to any collection of cook books. --Toby Stuart, head chef, Roux at Parliament Square

One thing's for sure, no other book need ever be written on macarons ever again. --Restaurant Magazine

'His new book showcases the tasty treats in all their glory with recipes and mouthwatering images.' --France Magazine

They're fabulous, the confectionary equivalent of a chic, expensive fashion accessory. --The Spectator

I adore the photos which leap out of the page and demand attention. Pierre Herme is at the top of his art, his macarons are in a league of their own. --Oxford Times

They're fabulous, the confectionary equivalent of a chic, expensive fashion accessory. --The Spectator

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Customer Reviews

Most Helpful Customer Reviews
78 of 80 people found the following review helpful
3.0 out of 5 stars Lovely for inspiration but beware! 29 Feb 2012
Format:Hardcover|Verified Purchase
Pages 13-23 are invaluable as they provide a step-by-step guide to making macarons which are tricky little beasts to get right. Although even here there are some details I take issue with, first Pierre doesn't tell you what size nozzle to pipe with (it's a plain 1cm diameter that you need) and I dispute cooking the macarons at 180 in a fan oven, 150 is enough or they're in danger of colouring (I teach people to make macarons so I know a bit about it). The rest of the book is great for inspiration, beautiful photos and imaginative flavours. But Pierre does this professionally so quantities are bonkers, every recipe make 72 macarons which is a bit much for the average baker, so you have to halve everything. Pierre also uses very high quality products that are hard to find like Valrhona Manjari couverture chocolate, La Viette sweet butter from Charentes, dried jasmine petals - you get the picture. So some of the basic guides are good but the rest of the book is inspirational rather than practical.
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15 of 16 people found the following review helpful
4.0 out of 5 stars Excellent recipes but some errors 7 April 2012
By cph
Format:Hardcover|Verified Purchase
A comprehensive and authoritative guide full of imaginative recipes. The detailed step-by-step guides are excellent. The only thing that stopped this getting 5 stars is some sloppy proof-reading that means the recipes need to be studied with care. For example, on p69 in the second last paragraph the instruction should be to blend the peach (not apricot) flesh. On p133 the ingredient "3g gelatine leaves (for leaves weighing 2g each)" is ambiguous as to whether 3 x 2g or 1.5 x 2g leaves are required. Sometimes ingredients are listed which do not appear in the instructions. These are only occasional minor errors but a shame that an excellent book has been slightly let down by poor proofing.
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5 of 5 people found the following review helpful
2.0 out of 5 stars A rubbish translation 9 Oct 2013
By D. Wood
Format:Hardcover|Verified Purchase
The French version may be accurate but the English version is littered with very obvious mistakes. Recipe lists where the ingredients don't match the procedures, missing essential parts from the procedures, cooking temperatures that are wrong etc. If you follow the the recipes blindly you will be very upset with the results. The writer needs to get a better French/English translator or a decent proof reader.
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13 of 14 people found the following review helpful
4.0 out of 5 stars Macarons - Pierre Herme 30 Oct 2011
By Minh
Format:Hardcover|Verified Purchase
A beautiful book
I have many macaron cook books but this is by far the best of them all
very simple details explaination how to cook perfect macarons with many unusual flavors
Highly recommended for macaron addicted.
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14 of 16 people found the following review helpful
5.0 out of 5 stars Beautiful book for Macaron lovers 18 Oct 2011
By Florrie
Format:Hardcover
As an amateur artisan baker I have many books written by Pierre Herme. In my opinion this book is his best as it covers both the technical side and athestic (artistic) side of macaron-making, while his other books (PH10, Plaisirs sucrés, Chocolate Desserts, Le Larousse de...) are more artistic and not technically clear about details of each step in pastry-making. Although I've had other macaron books, this one still is an outstanding source of inspiration and technical guide. A must-read for Macaron lovers.
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2 of 2 people found the following review helpful
5.0 out of 5 stars I got the concept 20 Sep 2012
Format:Hardcover|Verified Purchase
I love what Pierre Herme has done with this book. I am not sure that the aim is to copy what he has done, but to get you thinking on how to create your own Macarons, try to copy Pierre and you will be frustrated because many of the ingredients are not easy to come by. My first batch of Macarons I made were Coconut Macarons which involved using Coconut natural extract in the shell and Coconut oil and more coconut extract in the filing. It was divine for my first trial.

I bought my ground almonds from Sainsbury's and it was not finely grounded, after sifting the almonds only 100g of the 200g was finely grounded. In the end I decided it will be a waste to throw 100g away and that had an impact on the presentation of the shell. It was not smooth at all, but it tasted good.

The book is inspirational and highly recommended for anyone who is patient and skilled to produce these delicate munchies.
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11 of 13 people found the following review helpful
4.0 out of 5 stars Very good, but poor sourcing information 13 April 2012
By SL
Format:Hardcover|Verified Purchase
Tried a few recipes and macarons looked and tasted as they do when you buy them in Pierre Herme shops. Detailed instructions, and useful pointers, unlike many other macaron books. Macaron flavours unique and different, sometimes very different (caviar, gherkin, truffle, even ketchup). A great book and certainly the best macaron book out there.

On the negative. the section on suppliers is pretty appalling however and could have been better researched; many I tried to track down either are based abroad and do not do any form of mail order, or deal with trade only (so what on earth is the point of including them?). Few (I daresay not a single person) will notice the difference between rose water from an obscure producer/supplier versus supermarket bought equivalents that are readily available, once you have diluted it all out and baked it in the oven. Meanwhile, there is very poor (or typically no) sourcing information for things that are harder to get hold of (e.g. food grade titanium oxide, from a reputable supplier). A few recipes also call for things you will probably struggle to source even in Paris (e.g. butter from specific districts in France), though these can be readily substituted. Perhaps these issues can be amended for future editions?

Word of advice also on the recipes; the amount of colouring appears to refer to fairly concentrated gel colours. Using UK supermarket brands of food colouring necessitates a rough doubling of the amount to achieve the characteristic vibrant PIerre Herme macaron.
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Most Recent Customer Reviews
4.0 out of 5 stars Wonderful, inspiring recipes
I bought this book after lots of dithering, but I'm so glad I did. Macarons is divided up into sections, with a little intro to Pierre Herme at the front, followed by a detailed... Read more
Published 4 months ago by Susanne
5.0 out of 5 stars Wait too long for this English version
I wait for this book a while to have English version as i can only found the french version. I am a big fans of Perre Herme, can't wait to follow his receipt to make some great... Read more
Published 4 months ago by christy chau
5.0 out of 5 stars So Nice!
Good Package! Nice Book!
I love it very very much! It did the best help with my macarons making !
Published 4 months ago by Phoebe huang
1.0 out of 5 stars context of the book great, but the quality of it bad.
I ordered this book new… No second hand it seem that I got the second hand some pages are glue together and pages are damaged.

:(
Published 6 months ago by JOSE
4.0 out of 5 stars Great Book
Great book.
However, it arrived slightly damaged.
Otherwise it would have been a 5 star review.
Looking forward to making some.
Published 10 months ago by hannah maybank
5.0 out of 5 stars Perfect!
If you want to make the most perfect macarons, this book will show you how. There's a very detailed step-by-step guide about how to make the macaron shells and ganache and how to... Read more
Published 11 months ago by Louise
4.0 out of 5 stars Excellent book
Very comprehensive. Well written and illustrated. Useful tips for achieving consistently good results. Good for all levels of cooking expertise.
Published 11 months ago by Mrs Sarah Sanders / Mr Benjamin Sanders
5.0 out of 5 stars Great
It's a great book... loved going through it and i love how the vanilla and rose macarons taste.. can't wait to try the rest of the flavours.
Published 13 months ago by S
4.0 out of 5 stars the most interesting macaron book
Pierre Herme is the Master for macaron without a boubt. I was glad when the book has the English version out. Read more
Published 14 months ago by P-Money
5.0 out of 5 stars Very useful! Love it!
The book is full with many signature recipes. It also provides many tips of how to make a great macaron! Totally recommend!!
Published 15 months ago by Arpaluck Utaiwan
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