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Product Description
Product Description
Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious this collection will introduce you to the myriad delights of Pierre Herme's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his perfect pitch when it comes to sweetness, tartness and "chocolatey-ness". The book provides recipes for the simplest chocolate truffle as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Through more than 75 recipes, readers will be able to taste chocolate in all its states - hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk and white. Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry.
About the Author
Herme is a fourth-generation pastry chef. Raised in Alsace, he aprenticed to the legendary Gaston Lenotre when he was just 14 and at 24 took over the famed pastry kitchens of Fauchon in Paris. In '97 he was decorated as a Chevalier of Arts and letters and named France's Pastry Chef of the Year.
Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious this collection will introduce you to the myriad delights of Pierre Herme's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his perfect pitch when it comes to sweetness, tartness and "chocolatey-ness". The book provides recipes for the simplest chocolate truffle as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Through more than 75 recipes, readers will be able to taste chocolate in all its states - hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk and white. Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry.
About the Author
Herme is a fourth-generation pastry chef. Raised in Alsace, he aprenticed to the legendary Gaston Lenotre when he was just 14 and at 24 took over the famed pastry kitchens of Fauchon in Paris. In '97 he was decorated as a Chevalier of Arts and letters and named France's Pastry Chef of the Year.
Inside This Book
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First Sentence
This is a dark-as-midnight chocolate cake that gets its strong chocolate flavor from cocoa and small chunks of premium-quality bittersweet chocolate (think the best chocolate chips imaginable). Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This is a dark-as-midnight chocolate cake that gets its strong chocolate flavor from cocoa and small chunks of premium-quality bittersweet chocolate (think the best chocolate chips imaginable). Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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