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Pierre Hermé Pastries
After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé’s croissants; his Saint Honoré cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crème brûlée.
The luscious photographs and 100 recipes featured in Pierre Hermé Pastries flaunt Hermé’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.
Praise for Pierre Hermé Pastries:
"There are cookbooks, and there are coffee table books. Pierre Hermé Pastries (Stewart, Tabori & Chang; $50) is more the latter than the former, though that shouldn’t 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 Hermé'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: don’t say you weren't warned.” —Eater.com
The luscious photographs and 100 recipes featured in Pierre Hermé Pastries flaunt Hermé’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.
Praise for Pierre Hermé Pastries:
"There are cookbooks, and there are coffee table books. Pierre Hermé Pastries (Stewart, Tabori & Chang; $50) is more the latter than the former, though that shouldn’t 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 Hermé'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: don’t say you weren't warned.” —Eater.com
288 pages, Hardcover
First published March 1, 2012
About the author
Pierre Hermé
85 books26 followersHeir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre.
Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity. With "pleasure as his only guide", Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories andrevisiting his own recipes.
As a result, praise has often been lavished on Pierre Hermé, who has been called "pastry provocateur" (Food & Wine), "an avant-garde pastry chef and a magician with tastes" (Paris-Match), "The Kitchen Emperor" (New York Times) and "The King of Modern Pâtisserie" (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.
Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity. With "pleasure as his only guide", Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories andrevisiting his own recipes.
As a result, praise has often been lavished on Pierre Hermé, who has been called "pastry provocateur" (Food & Wine), "an avant-garde pastry chef and a magician with tastes" (Paris-Match), "The Kitchen Emperor" (New York Times) and "The King of Modern Pâtisserie" (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.
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Displaying 1 - 9 of 9 reviews
March 12, 2012
What to say about this book? First, it is gorgeous - heavy, coffee table quality, gorgeous photos. Unfortunately, no matter how beautiful it is, in the final analysis it is a cookbook, and as a cookbook it needs a LOT of work. It is scattered with errors in measurements and instructions, to the point where I would not recommend this for beginners and advise even advanced cooks to double and triple check all measurements. Pierre Herme is a master, and I find that the cookbooks that he wrote with Dorie Greenspan were a lot more accurate. Hopefully, these errors will be corrected in future editions.
April 11, 2013
This is the ultimate recipe book for a French patisserie fanatic. Even if I never make anything from it, I'll be happy to have it sitting on my bookshelf, reminding me of the very delicious cakes and macarons I've bought at Pierre Hermé's chic boutique in rue Bonaparte in Paris. *sigh* And, as it happens, it won't just be sitting on my bookshelf. I'll be baking plenty of things using this book, starting this weekend.
Anyone who's interested in this book should make sure that they get the revised edition, which was published in November 2012. The original (March 2012) edition apparently has a number of errors.
Anyone who's interested in this book should make sure that they get the revised edition, which was published in November 2012. The original (March 2012) edition apparently has a number of errors.
December 17, 2012
Tried a few recipes from this book so far. Coffee tart was gorgeous! One of the best tarts ever had/made. Although I changed the amount of a couple of ingredients. However, I believe that taste is very depends on people's desire (sweeter or less sweet, stronger or weaker etc). So as long as the consistency is correct or good, a few little changes is fine. Anyway, buy i agree this cookbook is more for an advanced cook rather than beginners.
April 4, 2012
The best croissant recipe I've ever tried to make. And the photography alone makes it worth the purchase.
January 12, 2015
I made the madeleines, they were delicious, a great book.
August 4, 2019
Love this book!
It's my go-to bible for patisseries, especially for basic pastries, the best inverse pastry and crossaint recipe! Also the one book which helped me to finally master choux pastry...
Of course also a lot of beautiful crème and ganache recipes due to the master's incredible perspective in flavors...
Not recommended to beginners, but if you've been baking for a while and want to take home baking a step further like I was, this is at lease for me a personal favourite!
It's my go-to bible for patisseries, especially for basic pastries, the best inverse pastry and crossaint recipe! Also the one book which helped me to finally master choux pastry...
Of course also a lot of beautiful crème and ganache recipes due to the master's incredible perspective in flavors...
Not recommended to beginners, but if you've been baking for a while and want to take home baking a step further like I was, this is at lease for me a personal favourite!
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December 20, 2019perfecto!
This entire review has been hidden because of spoilers.
February 4, 2021
there is a reason
they came out with the revision edition!
they came out with the revision edition!
January 25, 2024
Very nice classic exposition on French desserts. There were some nice surprises here, with lesser known goodies. Recommended.
Displaying 1 - 9 of 9 reviews