The author is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and currently with the prestigious Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his co
mehr lesen ...Schlagworte: The author is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and currently with the prestigious Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors. The book contains 250 of his best pastry formulas, a spectrum of cakes, breads, tarts and sweets, with magnificent photographs and color diagrams of the assembly of each creation. Published in ENGLISH The good: If you want to make cakes just like they have at Dalloyau and Fauchon, buy this book. Divided into: fruit cakes, chocolate cakes, tarts, and petit fours. It tells you EVERYTHING there is to know. The pictures are stunningly beautiful, more so than ANY dessert book I have ever gotten, and I have about 12 or so. The desserts are very original - Pierre uses stuff like saffron and violet, and rose, and all sorts of flowers in his mousses for example. Cool combinations: Chocolate mousse/lemon cream chocolate cakes, genoise/raspberry/orange mousse cakes for example. I am not kidding: if you have this book you will know every single decorating technique, every single way of putting together stuff just as they do in the french bakeries. It lists just about every kind of mousse, every cake you could want, which ways to decorate them, and most importantly how to put it together. This is my favorite dessert book. The bad: You have to know what you are doing already. The explanations are sparse. For instance, the explanations for pastry cream goes like (this is not real but an example) boil milk + vanilla. Add in whisked yolks/cornstarch. Put back on stove at 120C for a few minutes. Cool to 140 F, then put in butter. So the explanations are very sparse. All recipes are made for 2-4 cakes so you have to scale down. Everything is metric, everything is by weights (so you have to know 1 yolk = 20 g, 1 white = 30 g for instance). Gelatin is used in sheets in the book, so don`t forget to put in about 1 T water for every 1/2 t of powder you use (if you`re american and use gelatin powder) It helps to have ""desserts by pierre herme"" by Pierre and Dorie greenspan to ""convert"" back and forth units, since some cakes are in both books. Sometimes you may want to substitute: ie regular genoise for Pierre`s genoise, regular puff pastry for Pierre`s inverted puff pastry. In these cases it helps to know what you are doing first. Overall: The best book period, in my opinion. Definitely worth the extra cost - it is worth 3 regular books. You have to know what you are doing first though, not for beginners. Other recommended books in the same French cake style: ""desserts by pierre herme"" by Herme and greenspan, and ""art of the cake"" by bugat and somebody else I forget. Both are great books (and a lot easier), though not as great as this one. Die Kreationen von Pierre Hermé sind unbeschreiblich: Wer sie einmal probieren durfte vergisst sie nie wieder. Seine Kompositionen eröffnen dem Genießer neue Genusserlebnisse – ein zartes Knacken, wenn die Schokolade bricht, ein cremiges Schmelzen der Mousse auf der Zunge, ein fruchtiger Nachklang des Obstes und den Nachhall der unvergleichlichen Lust. Kuchen, Torten, Tartes, Feingebäck, Petits Fours – die feinen Gebäcke von Pierre Hermé passen kaum in diese klassischen Kategorien. Schokoladenträume, Fruchtfülle, kleine Verführung – so möchte man die über 80 Kreationen bezeichnen. Pierre Hermé gibt sein Wissen und seine Kreationen weiter. In seinem Buch erfährt der Konditor und Patissier die Rezepturen, nach denen Pierre Hermé arbeitet. Die Zubereitunsarten mit allen Tripps und Tricks sowie Anregungen zu Dekoration und Präsentation. Die Grundrezepturen sowie schwierige Arbeitsschritte sind ausführlich erläutert und teilweise in Schritt-für-Schritt-Abbildungen dargestellt. Die großformatigen Fotos machen Lust sofort das eine oder andere auszuprobieren. Über den Autor: Pierre Hermé ist ein international anerkannter Meister: Berühmt und hochgeschätzt für seine Kreativität und Perfektion, gilt er als ""Picasso der Patisserie"" (Vogue) und hat die Welt der süßen Köstlichkeiten revolutioniert. Mit 20 Jahren bereits Chef-Patissier, war er bald international bekannt und gründete 1996 Pierre Hermé Paris. Gourmets aus der ganzen Welt pilgern zu seinen Patisserien und zu seinen Schoko-Bars der Luxusklasse - wahre Tempel der süßen Verführung! Süßes Finale: Desserts, Weine Peter Hauptmeier Hans Jung Dessertrezepte Kreszenzen Champagner Port Dessertweine Café Hauptmeier Weinimport Küche Chef Patissier Rezepte Zubereitung Patisserie Kochen Konfitüre Konfekt Süßspeise Nachspeisen
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