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Desserts by Pierre Herme [Hardcover]

Pierre Herme (Author), Dorie Greenspan (Author)
4.1 out of 5 stars  See all reviews (30 customer reviews)
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Editorial Reviews

Amazon.com Review

Master pastry chef Pierre Hermé creates desserts that look too good to be eaten. Whether your own renditions will look quite as exquisite is another question! But finding out is definitely worth the time investment. Here are Lemon Crepes to die for, a Golden Pearl Brownie cake that will send your taste buds spinning in an orgy of taste, and delicate Orange Tuiles that are so light and dainty they practically melt in your mouth. A majority of the recipes do require some more advanced culinary skills--and a patient disposition. A Warm Chocolate and Banana Tart requires that the tart's filling of chocolate and butter be cooled to 104 degrees, and then be cooked for exactly 11 minutes. Thankfully, Desserts offers a wealth of helpful information for cooks--listing the essential equipment and ingredients required for pastry perfection and a dictionary of dessert terms. Beautiful photographs make the desserts shimmer in a translucent light, crying out for you to try your hand at creating them. So, with a little endurance and love, you will be well rewarded with your choice of more than 100 heavenly desserts. --Naomi Gesinger

From Publishers Weekly

Herm?, a celebrated French pastry chef who was not only the youngest person ever to be named France's Pastry Chef of the Year but is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters, exports his wizardry to America for the first time in a book that will primarily attract ambitious confectioners. Veteran food writer Greenspan (Baking with Julia) warns that the book's recipes require technical skill and patience. For Flourless Chocolate Cake Batter, the chocolate must be melted and then cooled to 114 degrees. The recipe for Genoise is "temperamental." Fragile is a word applied to Perfect Tart Dough and many other recipes that call for some tricky assemblage. Unexpected ingredients include the one and a half cups of corn in Golden Lemon Fruit Layers; the basil chiffonade garnishing Basmati Rice and Fruits-of-the-Moment Salad; the black pepper and an optional sliver of a haba?ero that spark Warm Chocolate and Banana Tart. For some, a slice of Carioca made of alternating layers of genoise and dark chocolate mousse, topped with bittersweet ganache and glazed almonds, will make all the work worthwhile. Ambitious cooks with steady nerves will find welcome inspiration here. Agent, Jane Dystel.
Copyright 1998 Reed Business Information, Inc.
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Product Details

  • Hardcover: 304 pages
  • Publisher: Little, Brown and Company; 1st edition (November 2, 1998)
  • Language: English
  • ISBN-10: 0316357200
  • ISBN-13: 978-0316357203
  • Product Dimensions: 11 x 8.9 x 1.3 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Bestsellers Rank: #82,454 in Books (See Top 100 in Books)
    #60 in  Books > Cooking, Food & Wine > Regional & International > European > French
    #89 in  Books > Cooking, Food & Wine > Baking > Desserts

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More About the Authors

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Dorie Greenspan
Dorie Greenspan
Pierre Hermé
Pierre Hermé

Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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Inside This Book (learn more)
First Sentence:
The genoise is the "Old Faithful" of French pastry chefs. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dessert ring, reserved small bowl, large flexible rubber spatula, moist vanilla bean, cardboard cake round, tart ring, oven into thirds, large rubber spatula, offset spatula, wrapped airtight, tartlet tins, tart dough, nonstick finish, packed airtight, baking period, increase the mixer speed, whisk attachment, transfer the tart, cake rings, pastry kitchen, immersion blender, baking instructions, lemon cream, mixer fitted, transfer the cake
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Perfect Tart Dough, Sweet Tart Dough, Transparent Glaze, Cinnamon Dough, Keeping Wrapped, Valrhona Manjari
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Desserts by Pierre Herme
56% buy the item featured on this page:
Desserts by Pierre Herme by Pierre Herme Hardcover 4.1 out of 5 stars (30)
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Customer Reviews

30 Reviews
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Average Customer Review
4.1 out of 5 stars (30 customer reviews)
 
 
 
 
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58 of 59 people found the following review helpful:
5.0 out of 5 stars For the serious cook, November 4, 2003
By Lisa M Hsu (Dix Hills, NY United States) - See all my reviews
This review is from: Desserts by Pierre Herme (Hardcover)
After reading all the other reviewers who either gushed over or maligned this book, I felt compelled to give yet another opinion which I hope will clarify the polarized opinions on this cookbook.
First, if you are looking to find a cookbook on comfort food or "the-way-Mom-used-to-make-it-desert" for your next family gathering, DON'T GET THIS ONE. Also, if you're on a frugal budget or a time crunch, again, LOOK ELSWHERE. This is one of the GREATEST patisserie chefs in the world. And he gives us in his cookbook all the extravagance, style, taste and showmanship that title carries. The recipes are expensive, time consuming and sometimes tricky. They contain specialty ingredients and use specialty tools. Any substitutions based on economy or convenience will probably result in failure.
On the other hand, if you long to create something really extraordinary and impressive and have the time and pocketbook to match don't hesitate to get this. Although some ingredients are special, they are not so hard to obtain. If you can read and write, you can cook from this. Both experienced and beginner cooks. I can't account for a previous reviewer who complained about confusing directions. All I can say about that is some people don't bother reading directions thoroughly, make a mess, and then blame the directions. I have baked time and again from this book, from the simple and delicious coconut pound cake to the spectacular and complex "Melody," and never a glitch in the preparation. I have to tell my guests that I made it. They always just assume its created by a professional chef and ask me for his number.
So there you have it. Know yourself before you decide to spend the money on this one. Definetely for the serious cook only.
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23 of 23 people found the following review helpful:
5.0 out of 5 stars Seemingly Difficult Recipes in Reality Easy and Delicious, December 5, 2001
Amazon Verified Purchase(What's this?)
This review is from: Desserts by Pierre Herme (Hardcover)
Master pastry chef Pierre Herme has created a delightful book filled with more than enough taste treats to satisfy even the most sated dessert gourmand. On first glance, each recipe appears difficult to construct; each contains a multiple amount of steps most of which require parchment paper and pastry bag utilization--not the standards of most amateur bakers. Not worth the fuss? Au contraire! Pierre's ultimate products are fabulous--the tastes and textures meld together to form not only a tasty finish to any meal, but create perfect confections that are also a feast for the eyes.
The book is divided into 4 main sections: Pierre's basic recipes, Fruits, Creams and Cookies, Tarts and Tartlets and Cakes. A Dictionary of Terms, Techniques, Equipment and Ingredients as well as a Source Guide round out the book. I guarantee that the hands-on experience of creating at least one of these dessert extravaganzas will act as your own personal primer to pastry-making, igniting your passion for the French patisserie and insuring that you purchase all other books by M. Herme. My own interest in the book was cultivated by seeing M. Herme in action on Martha Stewart's kitchen where he piped the beautiful and delicious pear and fig tartlet with such an easy perfection I was astounded. Bought the book the next day and was not sorry!
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27 of 28 people found the following review helpful:
5.0 out of 5 stars A sucessful rendering of a great artist's work., November 26, 1998
By A Customer
This review is from: Desserts by Pierre Herme (Hardcover)
I was surprised to see a reader's diasppointment with a book I love. Desserts by Pierre Herme is an accurate and faithful rendering of the work of France's most celebreated pastry chef by an author well accustomed to translating the work of professionals into consumer terms. And despite the reader's disappointment with the lack of weights provided for the ingredients, the recipes work well -- I know, since I have tried many of them.

About measuring: There are accurate and inaccurate methods of measuring, both by weight and volume. The right way to measure by volume is to gently spoon dry ingredients into a dry measure cup ans level off with the back of a knife or spatula. The right way to measure by weight is to use an accurate scale. Many scales made for home use are not particularly sensetive and will yeild no better results than by volume measure. To say nothing of the fact that every day, millions of people follow volume-measure recipes with good results -- what's the problem?

Some authors do include weights for ingredients -- I did so in my first book, Perfect Pastry -- I no longer do, because I don't consider it important. Neither does Maida Heatter -- is there a more successful and accuracy-based author than Maida? I don't think so.

Nick Malgieri

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Most Recent Customer Reviews

5.0 out of 5 stars It's from Pierre, need I say more?
I learned about him from the internet and became a fan right away. I am so glad to posses all of his English recipe books. Read more
Published 1 month ago by Pei Y. Chen

5.0 out of 5 stars a fantastic book
This book is a real good investment.
One more time P.Herme gives us all his secrets for success. Read more
Published 7 months ago by Agnes Savigner

1.0 out of 5 stars mostly fruit dessert soooo disappointed
Don't think of buying it , NOT WORTH IT .. i recommend hummingbird bakery cook book if you like real dessert as i do like chocolate cheese cake , hazelnut chocolate cupcake.. Read more
Published 8 months ago by style addict

5.0 out of 5 stars Love this book
If you like to bake, this book is for you. There are a few steps for each recipe but the results are so worth it. Love love this book.
Published 9 months ago by H. Tran

4.0 out of 5 stars Amazing but complex
Beautiful and innovative desserts from a great chef; recipes are clearly explained but most involve multiple steps, so they require planning ahead. Dazzling for special occassions!
Published 15 months ago by Edi B

3.0 out of 5 stars some recipes work; some don't; be prepared to make expensive mistakes
This is a long review, in which I relate in detail my experience with one basic recipe which illustrates my overall impression of the book. Read more
Published 17 months ago by Tanya Petrova

4.0 out of 5 stars good
The seller reply my email right away when I need to check the status of my package. The quality for the book I purchased is good. It's a good seller
Published 18 months ago by Hsiaoting Chen

5.0 out of 5 stars Lovers of Desserts
For anyone who loves all things French, this provides an amazing variety
of all the things we love about their desserts
It will help anyone who's had the privilege of... Read more
Published on June 2, 2008 by Helen Leary

5.0 out of 5 stars Delight
This book reflects this trend of clean flavors and delightful tastes. I have had the opportunity to make many of the recipes in this book and though a little daunting at times... Read more
Published on March 19, 2008 by Bryon Grant

5.0 out of 5 stars Exceptional recipes
Being a pastry chef, I have tried a lot of dessert recipes. I have to say, the recipes in this book are truly special. Read more
Published on March 1, 2007 by Asako Sakai

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