Download or read book Pierre Herm Pastries Revised Edition written by Pierre Hermé and published by Harry N. Abrams. This book was released on 2012-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: After divulging the intriguing histories behind fifty 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.
Download or read book Pierre Herm Macarons written by Pierre Hermé and published by Harry N. Abrams. This book was released on 2015-10-06 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions. His entirely original and inspired flavor combinations--such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus--make it clear why Hermé's macarons are famous the world over. The genius pâtissier's best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within. Hardcover includes a removable step-by-step guide to techniques used throughout the book.
Download or read book My Best Pierre Herm written by Pierre Hermé and published by Ducasse Books. This book was released on 2016-01-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pierre Hermé is amongst the world's most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of his career, the distinctive plates that made him a household name. Offers a master's career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
Download or read book Pierre Herme Chocolate written by Pierre Hermé and published by Rizzoli Publications. This book was released on 2020-03-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion—chocolate. 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. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Éclair Azur. 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. 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.
Download or read book Macarons written by Pierre Hermé and published by Casemate Publishers. This book was released on 2018-08-17 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The macaron bible that we have all waited for . . . filled with imagination, creativity and wonder” by the universally acknowledged king of French pastry (Cooking by the Book). With shops in Tokyo, Paris and London, Pierre Herme has taken the world by storm and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of their own. Macarons are the aristocrats of pastry; these brightly colored, 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. Like Pierre Herme’s famous macarons, it would be difficult for any macaron book to surpass this universal bestseller. There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32 step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint.
Download or read book Paris Sweets written by Dorie Greenspan and published by Clarkson Potter. This book was released on 2008-12-18 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries. Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use. From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour. An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment.
Download or read book Les Petits Macarons written by Kathryn Gordon and published by Running Press Adult. This book was released on 2011-10-04 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons - at home! Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons. This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France right to your door. It features dozens of flavor combinations, structured around three basic shell methods-French, Swiss, and Italian-with a never-before-seen Easiest French Macaron Method (and a convenient Troubleshooting Guide) that is sure to make macaron magic possible for anyone using nothing more than a mixer, an oven, and a piping bag. Shell flavors include: Pistachio Blackberry Coconut Red velvet With an array of fillings: Crunchy dark chocolate ganache Lemon curd Strawberry guava pate de fruit There are even savory flavors like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, or duck confit with port and fig. Les Petits Macarons offers endless possibilities for everyone to enjoy!
Download or read book P tisserie Gluten Free written by Patricia Austin and published by Simon and Schuster. This book was released on 2017-02-07 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you longed for foods from a French pâtisserie but couldn’t find anything gluten-free? Have you looked for French pastry cookbooks and are unsatisfied with the gluten-free selections? If so, this is the book for you! Pâtisserie Gluten Free has instructions on the art of French pastry so you can have your own pâtisserie at home. This cookbook makes French gluten-free delightful pastries possible. The beautiful photographs help bakers as they work through the recipes. Pâtisserie Gluten Free presents some of the most difficult treats to make without gluten: classic French pastries. The Table of Contents includes: PREFACE: A Baker’s Craft INTRODUCTION: French Pastries Made Gluten-Free Chapter One: Ingredients, Equipment, Sources Chapter Two: French Pastry Basic Recipes Chapter Three: Cookies Chapter Four: Tarts Chapter Five: Cakes Chapter Six: Meringues Chapter Seven: Cream Puff Pastries Chapter Eight: Brioche Chapter Nine: Flaky Pastries Written with careful detail and a warm and welcoming manner, Patricia Austin shares her wisdom on French baking in this wonderful cookbook that will pleasantly surprise the fiercest gluten-free skeptics.
Download or read book Payard Desserts written by François Payard and published by HMH. This book was released on 2013-10-29 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. A must-have for professional bakers, it’s also accessible enough for serious home baking enthusiasts.
Download or read book Encyclopedia of Chocolate written by Ecole Grand Chocolat Valrhona and published by Rizzoli Publications. This book was released on 2018-09-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate. Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.
Download or read book The New Paris written by Lindsey Tramuta and published by Abrams. This book was released on 2017-04-18 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: “[Tramuta] draws back the curtain on the city’s hipper, more happening side—as obsessed with coffee, creativity, and brunch as Brooklyn or Berlin.” —My Little Paris The city long-adored for its medieval beauty, old-timey brasseries, and corner cafés has even more to offer today. In the last few years, a flood of new ideas and creative locals has infused a once-static, traditional city with a new open-minded sensibility and energy. Journalist Lindsey Tramuta offers detailed insight into the rapidly evolving worlds of food, wine, pastry, coffee, beer, fashion, and design in the delightful city of Paris. Tramuta puts the spotlight on the new trends and people that are making France’s capital a more whimsical, creative, vibrant, and curious place to explore than its classical reputation might suggest. With hundreds of striking photographs that capture this fresh, animated spirit—and a curated directory of Tramuta’s favorite places to eat, drink, stay, and shop—The New Paris shows us the storied City of Light as never before. “The author’s vibrant and precise command of English frames this lively collection of insights about cultural change and stories regarding multiple chefs and merchants.” —Forbes “As the culinary scene in Paris evolves, a new palate of flavors and styles of eating have emerged, redefining what is ‘French cuisine.’ The New Paris documents these changes through the lens of bakers, coffee roasters, ice cream makers, chefs, and even food truck owners. A thoughtful, and delicious, look at how Paris continues to delight and excite the palates of visitors and locals.” —David Lebovitz, author of My Paris Kitchen
Download or read book Miette written by Meg Ray and published by Mango Media Inc.. This book was released on 2023-04-11 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enjoy 100 Mouth-Watering Pastry Recipes from Miette “The photos are so enticing, and the pastries so perfectly made, we almost ate the paper.”—The Oregonian #1 New Release in Chocolate Baking, Brunch & Tea, and Pie Baking Sharing the secrets of creating the perfect pastries, candies, cookies, and chews from the Miette Patisserie, this delicious dessert cookbook combines the rustic charm of homemade sweets with the elegance of French baking. Bring home San Francisco’s favorite French bakery. Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. At Miette, cakes, cookies, and desserts are transformed into creative creations. Its pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. The cutest confectionary cookbook you’ll ever own. Self-taught baker and owner Meg Ray shares baking recipes and secret formulas for favorite Miette treats in this scrumptious sweets cookbook. More than 75 gorgeous color photos capture the enchanting beauty of Miette desserts and shops. The edges on the book block enhance its charming package, adding a sweet touch to every home. Whether professionals or beginners, baking aficionados will delight in these unique bakery recipes. Just like the adorable cakes, cookies, eclairs, and tarts for sale in Miette's, this book is irresistible! Inside, find recipes like: • Strawberry Charlotte • Chocolate Sablés • Lime Meringue Tart • And more! If you’re looking for a French baking gift, a pastry chef cookbook, or a French baking cookbook—like Dessert Person, French Pastry Made Simple, and Tartine—then you’ll love Miette.
Download or read book Food52 Genius Desserts written by Kristen Miglore and published by Ten Speed Press. This book was released on 2018-09-04 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot. IACP AWARD WINNER • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
Download or read book The Elements of Dessert written by Francisco J. Migoya and published by John Wiley & Sons. This book was released on 2012-11-05 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
Download or read book Patisserie written by Christophe Felder and published by Rizzoli Publications. This book was released on 2013-02-26 with total page 802 pages. Available in PDF, EPUB and Kindle. Book excerpt: Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 233 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.
Download or read book Paris Pastry Club written by Fanny Zanotti and published by Hardie Grant Books. This book was released on 2014-04-01 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: A charming collection of pastries and sweet treats from a French girl turned London pastry chef
Download or read book Extraordinary Cakes written by Karen Krasne and published by Rizzoli Publications. This book was released on 2011-10-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker. Some of the luscious cakes included are Toasted Macadamia Caramel Cheesecake, Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake), Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise), Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake), Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake), King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake), Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake), Blood Orange Ricotta Torte, Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum), Caribe (Banana, Mango, Passion Fruit, Chocolate Cake), Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake).
