Pierre Hermit began his career at the age of 14 as an apprentice to Gaston Lenotre and quickly became Fauchon's master pastry chef. After taking his skill to Laduree he opened his own line of pastry shops in Tokyo and Paris. He has published numerous books. Laurent Fau has worked as an independent photographer for the past 25 years, specialising in beauty and food. He photographs for famous international brands, including Hermes and the Hotel de Crillon.
Very nice book, however for experts mostly! Most recipes need significant time/ preparation.Published 5 months ago by nick
Pierre Herme never disappoints, excellent book, a little treat for me!Published 10 months ago by Shopping Kate