This world famous book is now available in English. The book actually contains text simultaneously in English and French. It is written by a professional for the professional.

Features:

• Contains 250 of the best recipes of Pierre Hermé
• Extraordinary full-color photographs illustrate these masterpieces
• Construction details are shown in explicit diagrams

This book is a collector's volume that every pastry chef will want to have in their library!

The Patisserie of Pierre Hermé offers the professional and student the extraordinary technical talent of its author and patissier, who was head of the patisserie department of Fauchon in Paris, and is now Vice-President of Patisserie Ladurée in Paris.

Pierre Hermé has invented hundreds of original recipes, and produced faultless adaptations of the great classical and regional specialties. Throughout this exceptional work, the alchemist of flavors and textures offers us formulas, original methods, judicious advice and technical tricks, that have all contributed to making him one of the most prominent patissiers of our time.

This is a unique book that will be sought by professional pastry chefs. It is of the same quality as such books as Paco Torreblanca • Dessert Cuisine of Oriol Balaguer • Au Coeur des Saveurs by Frédéric Bau.

Contents

• Fruit Cakes - Les Gateaux aux Fruits
  
• Chocolate, Coffee and Praline Cakes - Les Gateaux au Chocolat, au Praliné, au Café
  
• Tarts - Les Tartes
  
• Buns, Cakes and "Petits Fours" - Les Viennoiseries, Les Cakes, Les Petits Fours
  
• Basic Formulas - Les Recettes de Base
  
• Summary - Sommaire
  
• Alphabetical Index of Formulas - Index Alphabétique des Recettes

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