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My Best: Pierre Hermé, by Pierre Hermé
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Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermé. These are among the world’s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse’s famous vegetable “cookpot” and Hermé’s ispahan to Ripert’s bluefin tuna and Boulud’s sea bass, each volume in My 10 Best offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
- Sales Rank: #765673 in Books
- Published on: 2016-01-12
- Released on: 2016-01-12
- Original language: English
- Number of items: 1
- Dimensions: 9.63" h x .75" w x 7.50" l,
- Binding: Hardcover
- 112 pages
About the Author
Pierre Hermé, heir to four generations of Alsatian bakers and pâtissiers, started his career at age 14 as an apprentice to the renowned Gaston Lenôtre. Celebrated in France, Japan, and the United States, Hermé, who was dubbed the “Picasso of Pastry” by Vogue, has brought new taste and modernity to the world of pastry. He has published a dozen books, including one volume devoted to his signature flavor, Ispahan, a combination of rose, raspberry, and litchi that has been adopted by pastry chefs everywhere. He has shops in cities around the world.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Great recipies!
By Daniel Margain Wendorf
Practicar book! Great recipies!
0 of 0 people found the following review helpful.
Five Stars
By rfm2020
Pierre is the master both as a creator/innovator and as a teacher!
0 of 0 people found the following review helpful.
Five Stars
By JD
Very informative and inspiring.
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