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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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
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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Most Helpful Customer Reviews
47 of 49 people found the following review helpful
By M. Thompson
Format:Hardcover|Amazon 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.
9 of 9 people found the following review helpful
By cph
Format:Hardcover|Amazon 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.
12 of 13 people found the following review helpful
By Minh
Format:Hardcover|Amazon 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.
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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Most Recent Customer Reviews
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 1 hour ago by Arpaluck Utaiwan
5.0 out of 5 stars
As you would expect from Pierre Herme
You can never go wrong with a Pierre Herme book and this one is no exception, a master at his trade of patiserie the details are exact and if you only buy one macaron book buy this... Read more
Published 6 months ago by Cupcake Aly
5.0 out of 5 stars
I got the concept
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... Read more
Published 8 months ago by Peter Abatan
5.0 out of 5 stars
A very good book
I found this book to be very informative on how to make macarons as well as provide many ideas, some more on the exotic end, on what to fill them with. Read more
Published 10 months ago by Karen
5.0 out of 5 stars
Wonderful
Wonderful. I'm so happy I've brought this book. Haven't tried the recipes yet but they look fab. The instructions are very detailed so you really can't go wrong.
Published 11 months ago by Mar 2010
5.0 out of 5 stars
Best macaron book ever
I have been trying to make the perfect macaron for ages. At last a book that is spot on! Yes there is a 33 step method but if you know anything about baking you will fly through... Read more
Published 12 months ago by Madyakker
4.0 out of 5 stars
Very good, but poor sourcing information
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. Read more
Published 13 months ago by SL
5.0 out of 5 stars
Paris in a box
Pierre Herme makes the most wonderful macaroons imaginable, and we love the book. If you can't be in Paris for Christmas, this will have to do.
Published 17 months ago by Dr. Rowing
5.0 out of 5 stars
BEST Macarons!!!
The photographs are very beautiful. Good explanation, step-by-step, on how to make macarons. All of them look so delicious! Love the book!!! :)
Published 18 months ago by mintminnie
5.0 out of 5 stars
delighted recipient
Bought this book for my cooking besotted sister-in-law, she loved it. The pictures were almost good enough to eat, and the directions clear and easy to follow.
Published 18 months ago by Booker Too
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