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Larouse des Desserts
Un livre de cuisine qui offre un grand choix de recettes de pâtisseries, de desserts et de confiseries. En tout 800 recettes simples ou élaborées, classiques ou originales, rapides ou légères ainsi qu'un panorama complet des gestes essentiels et des méthodes de base.
463 pages, Hardcover
First published January 1, 2003
3 people are currently reading
93 people want to read
About the author
Pierre Hermé
85 books27 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 of 1 review
March 1, 2011
well like for the chocolate action time with the pastry by the great pierre herme wellknow for he famous macaron philippe
Displaying 1 of 1 review