Pierre Hermé: Chocolate
| Author | : | |
| Rating | : | 4.65 (554 Votes) |
| Asin | : | 208020274X |
| Format Type | : | paperback |
| Number of Pages | : | 284 Pages |
| Publish Date | : | 2013-02-20 |
| Language | : | English |
DESCRIPTION:
About the AuthorPierre Hermé has published numerous books on desserts and chocolate including Macarons and Chocolate Desserts by Pierre Hermé. . His empire of pastry boutiques spans the globe: France, United Kingdom, Japan, Hong Kong, South Korea, Qatar, the United Arab Emirates, China, Germany, Saudi Arabia, Thailand, and Azerbaijan. Sergio Coimbra studied photography in New York and Brazil before creating Studio SC in the heart of São Paulo—a unique studio dedicated to chefs, food experts, and food photography. He has published several books with renowned chefs including Alex Atala’s award-winning D.O.M
Pierre Hermé has published numerous books on desserts and chocolate including Macarons and Chocolate Desserts by Pierre Hermé. . His empire of pastry boutiques spans the globe: France, United Kingdom, Japan, Hong Kong, South Korea, Qatar, the United Arab Emirates, China, Germany, Saudi Arabia, Thai
"love them all" according to C. Huynh. I own seven Pierre Herme books, love them all, but this is the biggest disappointed pastry book that I ever brought, with lots of useless big print photo that make me think it is more like a Art book. More like a coffee book than cookbook. Please go to a book store and browse it before you make a purchase.. Three Stars So so on the recipe front since some of the items photographed have no recipes; photos very dark. Amazon Customer said Five Stars. A wonderful art book about chocolate
Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Under Coimbra’s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermé’s extraordinary chocolate repertoire.. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef’s signature innovative style, which has transformed the realm of pâtisserie. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or