num_pages: 288
description: After divulging the intriguing histories behind 50 iconic desserts master pastry chef Pierre Herm shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the worldand then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Herms croissants; his Saint Honor cake combines green tea chestnuts and passion fruit; and caramelized mango adorns his foie gras crme brle.The luscious photographs and 100 recipes featured in Pierre Herm Pastries flaunt Herms mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the worlds most skilled and inventive pastry chefs. Praise for Pierre Herm Pastries: There are cookbooks and there are coffee table books. Pierre Herm Pastries (Stewart Tabori &amp; Chang; $50) is more the latter than the former though that shouldnt detract from its value to those who are captivated maybe even obsessed by beautiful desserts. Washington Post The photographs are stunning. The recipes are the stuff of custard-rich dreams. Publishers Weekly This is a cookbook that a passionate pastry lover will want not only to replicate Herm's own recipes but to be inspired by as well. And for anyone who loves a good story to go along with the food you'll appreciate reading about the history behind each recipe. Epicurious.com Read it cover to cover and you'll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: dont say you weren't warned. Eater.com 
language: English
title: Pierre Hermé Pastries
publisher: Harry N. Abrams