Pierre Hermé is France's most acclaimed pastry chef. Born
in to a family already immersed in patisserie, Herme has managed
to take a family legacy and make it legendary - Pierre Hermé
is a household name to every sweet-toothed French food lover.
Desserts By Pierre Hermé is the chef's fourth cookbook but
his first in English. Co-written with the help of Dorie Greenspan
an already established cookbook writer the couple make the
perfect team; Greenspan is totally in tune with the thoughts
of the chef and her infectious appreciation, enthusiasm and
understanding of his cuisine spills on to the pages of the
The first chapter lists out Hermé's basic recipes - the foundations
to the fruits, creams, cookies, tarts, tartlets and cake chapters
that lie ahead. Do not be fooled by these simple-sounding
subjects - challenging, humorous, intoxicating recipes await
the reader's attention.
Coupled with specific instructions and exquisite, original
photography Desserts by Pierre Hermé is suited only to those
that are committed to following the author's instructions
to the letter and have modicum of pastry knowledge - this
is no Betty Crocker cookbook! Take for example his Chocolate
and Banana Tart. When the chocolate and the butter are mixed
to form the tart's ganache filling - both must at 104°F not
a degree more or less, and when the tart is cooked, it must
be cooked for exactly 11 minutes! But if you are disciplined
enough to follow the commands the results pay dividends.
At $35 ($24.50 online) Desserts By Pierre Hermé is a bargain
buy and hopefully the first of many pastry books to be offered
in English by the French Pastry master.