Pierre Hermé Pastries

Pierre Hermé Pastries

Book - 2012
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Publisher: New York : Stewart, Tabori & Chang, 2012
Edition: Revised edition
ISBN: 9781617690273
Branch Call Number: 641.8659 HERME
Characteristics: 287 pages : illustrations (color) ; 27 x 31 cm
Additional Contributors: Fau, Laurent 1968-
Jobard, Coco


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ksoles Aug 17, 2012

With his first English-language cookbook in 10 years, acclaimed French patissier Pierre Hermé shows how desserts have changed over time. This larger than life tome uses the following format: brief discussion of the origin and history of a well-known pastry (éclair, meringue, mille-feuille etc), basic traditional recipe, more complex or modern riff. Wash, rinse and repeat 49 more times.

Out of 100 recipes, very few seem universally accessible. Ingredients include pistachio paste and fleur de sel de Guerande and instructions require bakers to work with gelatin, make puff pastry, temper chocolate and use a piping bag. Additionally, many of the specialized molds and pans Hermé uses may prove difficult to source and substitutions would require careful thought. Baking directions may need tinkering as Hermé uses a convection oven.

Apparently, the book contains many translation and measurement conversion errors and the publisher is set to come out with an errata sheet. Not what you want to hear when embarking on a recipe like Agape, which requires the cook to produce gingerbread, meringue “tears,” a coffee miroir, orange marmalade and two kinds of lemon cream. Ultimately, the appeal of this book lies not in its recipes but in its informative prose and stunning photos.


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