Pierre Hermé

The first book from pastry prodigy Yann Couvreur. Yann, the rising star of Parisian pastry, was initially trained at the Trianon Palace in Versailles, then became the pastry chef of the luxury hotels Eden Rock Saint-Barthélemy, Le Burgundy, and Prince de Galles. In May 2016 he opened his first pastry shop in Paris, near the Canal Saint-Martin, and another in June 2017 in Le Marais. He now has branches all over the capital. He has also opened shops internationally in Miami, Dubai, Seoul, Riyad and Doha. Dominique Ansel, the French pastry chef in NYC, and creator of the famous Cronut, a croissant-donut hybrid, says of Yann Couvreur in his introduction to the book: ‘It takes a great deal of precision and scientific knowledge to be a pastry chef. At the same time, to create a truly appealing dessert, one must embrace romance, beauty, and the carefree pleasure of something sweet and decadent. It’s this balance of science and art that makes Yann an exceptional pastry chef. He works with flavours from a perspective that has become his unique style and signature. The pages of this book are filled with both detailed and delicious recipes through which, I hope, Yann will inspire many future pastry chefs and encourage them to feel the same passion we share.’ This modern and elegant book reflects the visual identity of his shops, including his fox mascot, and contains 80 recipes, mostly sweet but with some savoury dishes as well.

Since 1998, Pierre Herme has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Patisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Herme offers a new story of gourmet patisserie created with vegetal products. What Pierre Herme loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture. He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him on the path to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons... Pierre Herme's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure. The first vegan pastry book written by the world-renowned pastry chef Pierre Herme. In 2016, Pierre Herme was voted best pastry chef in the World by the Academy of the World's 50 Best Restaurants. The same year, Vanity Fair placed him in 4th place in the list of the 50 most influential French people in the World.

Renowned French pastry chef Pierre Herm 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 p tissier Pierre Herm has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herm 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 p tisserie. 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 clair 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 Herm 's extraordinary chocolate repertoire.

Renowned French pastry chef Pierre Herm 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 p tissier Pierre Herm has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herm 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 p tisserie. 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 clair 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 Herm 's extraordinary chocolate repertoire.

Including more than 60 elegantly illustrated recipes, Pierre Hermé Macarons is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron famous, 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 flavour combinations—such as cucumber and tangerine, wasabi cream and strawberry, 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.

Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, 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 its own. Macarons are the aristocrats of pastry; these brightly coloured, 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 Hermé?s famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). 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 Hermé 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. Anyone interested in making macarons will find MACARONS the best book in print.