Pierre Herme

Pauwels, Wim: Helene & Oliver Lempereur Architects / Designers, CALLWEY, Dezember 2010 ISBN: 9089440593
Four years after his first, successful monograph (published as a second part in the A&D Series by Beta-Plus) a new monograph is now being published dedicated to the work of the Franco-Belgian architect and designer Olivier Lempereur.All the projects are new and have never been published: apartments and town houses in Paris and Brussels, the boutiques of Diptyque in London and Paris, Pierre Herme and Pierre Marcolini boutiques in Paris, Agence OL in Paris, the Notify showroom in Paris ...This fabulous published coffee table book shows a world of elegance, refinement and discrete luxury, the characteristics of every creation of Olivier Lempereur.

NEUBUCH! 200 S. 270x340 mm 343 mm x 277 mm x 33 mm 180 col

[KW: Architecture, Architecture / Individual Architects & Firms / Monographs, Architecture / Interior Design / General]

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Pierre Herme (Autor), Stefan Christiansen (Illustrator): The Patisserie of Pierre Herme [Gebundene Ausgabe] von Pierre Herme - La Patisserie de Pierre Herme - La Patisserie de Pierre Herme, Montagud Editores 1997 ISBN: 978-8472120754

1997 Hardcover Seiten: 320 27,9 x 25,1 x 2,8 cm

[KW: 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 Laduree, his proposals of new trends in flavors and textures have become a reference point for French and global patisserie. This book is an exceptional publication where the inspiration of Pierre Herme 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 Herme 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 Herme passen kaum in diese klassischen Kategorien. Schokoladenträume, Fruchtfülle, kleine Verführung - so möchte man die über 80 Kreationen bezeichnen. Pierre Herme gibt sein Wissen und seine Kreationen weiter. In seinem Buch erfährt der Konditor und Patissier die Rezepturen, nach denen Pierre Herme 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 Herme 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 Herme 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 Cafe Hauptmeier Weinimport Küche Chef Patissier Rezepte Zubereitung Patisserie Kochen Konfitüre Konfekt Süßspeise Nachspeisen]

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Pierre Herme: Pierre Herme Pastries, Stewart Tabori & Chang, 032 ISBN: 1584799455
A collection of pastry recipes from the internationally renowned French pastry chef Herme. The pastries featured could be a primer on traditional French desserts, but Herme has renovated them, making use of unconventional and brilliant flavour pairings and giving life to old favourites. 280 colour illustrations.

NEW 269X32X312 314 mm x 271 mm x 33 mm 280 four-color illustrations

[KW: Patisserie]

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Pierre Herme: Macarons, GRUB STREET, September 2011 ISBN: 1908117230
Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. This title presents macaron recipes, including dark chocolate, praline, coffee, and pistachio.

NEW 276X24X220 24 mm x 220 mm x 276 mm

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