Desserts by Pierre Herme
Desserts by Pierre Herme was ranked at the top of our article on Best 5 Dessert and Baking Cookbooks. If you enjoy dessert baking you will absolutely adore this cookbook with some of the best desserts we've seen in a cookbook. We highly recommend this cookbook! This cookbook was honored with the Julia Child Cookbook Awards Book of the year award.
Format: Hardcover with dust jacket, 287 pages.
Publisher: Little, Brown and Company
Author: Pierre Herme and Dorie Greenspan
Description: Pierre Herme is France's premier pastry chef. In his first cookbook published in English, he has collaborated with Dorie Greenspan, bestselling author of Baking with Julia, to reveal the secrets of his exceptional desserts.
This treasury of recipes includes something from every part of Pierre's repertoire and something for everyone, regardless of experience in the kitchen. If baking is new to you, start with the "Fruits, Creams, and Cookies" chapter. The brilliant Creme Brulee Ice Cream, the luxurious Deep Chocolate Cream with Raspberry Coulis, the Coconut Tuiles, and the easy-to-prepare fruit desserts will make stars out of first-timers and old hands alike.
Move on to the "Tarts and Tartlets" chapter and enjoy the aromatic Poached Pear and Walnut Tart or the tiny, rich Passionately Chocolate Tartlets.
To finish, work through the rich and varied "Cakes" chapter, which includes simple but deeply flavorful lemon, coconut, chocolate, and spice loaves: such elegant creations as the Coffee and Walnut Cake, with its soft, chewy walnut base, light coffee mousse, and layer of sweet-spicy ginger; and a collection of outstanding chocolate cakes, some as stunningly simple as the Autumn Meringue Cake a trio of meringue, ganache, and glaze and others as audacious as the Crispy and Creamy Rice Treat a charlotte filled with cinnamon-scented rice pudding and thick chocolate custard and topped with crackly caramelized Rice Krispies.
And just as a fashion show closes with a wedding dress. Desserts by Pierre Herme closes with a Wedding Cake as timeless as the ritual it marks.
Finally, in what must be considered a book within a book, there are the indispensable "Basic Recipes" chapter and the comprehensive "Dictionary of Terms, Techniques, Equipment, and Ingredients." Together they form a complete course in dessert making.
Condition: Bottom of books pages has black marker stripe (seen when book is closed). Further, good condition.
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