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Desserts by Pierre Herme Hardcover – November 2, 1998

by Pierre Herme (Author), Dorie Greenspan (Author)

4.6 104 ratings

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Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.

Length

304
Pages
Language

EN
English
Publisher

Little, Brown and Company
Publication date

1998
November 2
Dimensions

9.0 x 1.0 x 11.0
inches
ISBN-10

0316357200
ISBN-13

978-0316357203
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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.

Product details

Publisher ‏ : ‎ Little, Brown and Company; First Edition (November 2, 1998)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0316357200
ISBN-13 ‏ : ‎ 978-0316357203
Item Weight ‏ : ‎ 3.25 pounds
Dimensions ‏ : ‎ 9 x 1 x 11 inches

Best Sellers Rank: #757,815 in Books (See Top 100 in Books)
- #496 in French Cooking, Food & Wine
- #2,636 in Dessert Baking (Books)
- #3,594 in Baking (Books)

Customer Reviews:
4.6 104 ratings

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About the authors

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Dorie Greenspan
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With the publication of Baking with Dorie, New York Times bestselling author Dorie Greenspan marks her thirtieth anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism and was inducted into the Who’s Who of Food and Beverage in America. A columnist for the New York Times Magazine, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country. She lives in New York City, Westbrook, Connecticut, and Paris.
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Pierre Hermé
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Customer reviews

4.6 out of 5

104 global ratings

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Chava

Great book by one of the greatest Pastry Chefs in the world!

Reviewed in the United States on February 24, 2014

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This is a great book on Chocolate desserts.If you follow the instructions correctly you will produce desserts that are delicious, sweet, complex, and beautiful. That is what Pierre Herme is known for and that is what anyone who buy this book should strive for. This book is for the baker that will dedicate time to baking different puff pastries, prepare pastry creams, make chocolate shavings or chocolate leaves required in the assembly of the final product. This book is for that baker with a eye for detail , that baker that is willing to put in the time to create a delicious and beautiful dessert. The baker who buys any of Pierre Herme books has to be willing to spend money on some quality ingredients. I can tell you from experience inferior ingredients gives you a inferior tasting dessert. I read another review on Pierre Herme, in which the writer stated that Pierre Herme books are for professional pastry chefs with a good background of different techniques. I can understand his point of view, but it depends on which of Pierre Herme book your talking about. This book Chocolate desserts, and Desserts can be used by a home baker like me. Recipes from La Patisserie De Pierre Herme is more difficult if you have not read and mastered the basic recipes and techniques of his first book Desserts By Pierre Herme. I consider myself a experience home baker and have in the past experimented with making different pastry creams, puff pastries, ice creams, and creme brulee. These are some of the basic recipes required to be used in Pierre Herme books and if you are like me you will do just fine. Remember patience in following the instructions in creating a delicious dessert, patience in making a beautiful dessert, and patience in gathering high quality ingredients will make you successful in using Pierre Herme books.

6 people found this helpful

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Meatheadsupreme

beautiful pictures, original desserts

Reviewed in the United States on March 31, 2000

Verified Purchase

Book covers: basics (genoise, meringue, puff pastry, ladyfingers, tart dough, cinnamon dough, + some fillings), fruit desserts (includes chocolate creams, ice cream, lemon crepes, tuiles, cookies), tarts (includes lemon tart, apple galette, rice tart w/fruit, lots of stuff with pears, orange tarts) , cakes (includes easy ones like lemon loafs, chocolate cakes, then moving on to fancy ones), and some explanation of terms, techniques, equipment and ingredients.
I own 8 baking books The pictures are really nice. The other thing that stands out about this book is the exotic nature of some of the recipes - a rice tart? Mascarpone/blueberry/ladyfinger cake? Herme uses a lot of exotic fruits such as passion fruit, figs, and currants (which are hard to get here in parts of the USA). In doing so, I think this book shows you a lot of things that other don't. I feel the level of the book is for somewhere slightly above beginner. There are some easy recipes in this book and some very time consuming ones as well so there is a big range there. Overall, the strengths of this book are the great photography, innovative recipes, and new ways that the reader will look at designing desserts. Even if you have a lot of baking books already, this one will help you see things in a new way. On the other hand, if it's the ONLY dessert book you own, I'm not sure it will help you see baking in a systematic orderly way as "Baking with Julia" is or one of the cake or pie/pastry bibles.

20 people found this helpful

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Diana Faillace Von Behren

Absolument Delicieux, Decadent, Mais Non Difficile!

Reviewed in the United States on December 2, 2001

Verified Purchase

While the photos in this wonderful book are enough to make your mouth water, reading the fantastic descriptions will force even the most uninventive baker to hop in his/her car down to the nearest gourmet specialty shop and purchase a supply of Valrona's sumptuous dark chocolate, parchment paper and a fun assortment of accoutrements that would please the most well-turned out pastry chef. Those who have never used a pastry bag, need not panic; the results are well-worth the process. The recipes are fun and fantastic, the tastes, subtle and the step-by-step directions, complete with Pierre's sidebar tips and suggestions, foolproof. The book is divided into different sections focusing on Cakes, Cookies, Tarts, Custards/Mousses, Truffles/Candies, Ice Cream/Frozen Desserts, Hot and Cold Drinks. The book is prefaced by a brief essay on what you can expect from the book and finished to perfection with Pierre's base recipes and a dictionary of terms, techniques, equipment and ingredients with a source guide. I especially enjoyed concocting Pierre's Chocolate Macaroons, the Financiers, and the Moist and Nutty Brownies. The total chocolate experience of the Original Hot Chocolate is Proustian, (with or without the madeleine)reminiscient of that served in a Parisian specialty shop in a tiny cup. The books presentation alone would make a lovely gift even for the coffee-table brand of patisserie chef, but for those who are a little more adventuresome, there is much pleasure to be derived from this little gem.

31 people found this helpful

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Customer

Awesome book

Reviewed in Canada on December 20, 2020

Verified Purchase

Recipes

MISS GAIL HARDMAN

desserts

Reviewed in the United Kingdom on December 18, 2012

Verified Purchase

bought for my son's birthday, something he wanted, also bought macarons by pierre herme. very good quality and well illusrated.

Gaga

Another level

Reviewed in Germany on April 15, 2017

Verified Purchase

This book is simply amazing!!! Starting from the pictures (that let your mouth watery), finishing with the detailed techniques that he uses. It brings chocolate desert to a different level!

megashiggy

Measurements by volume only, Lazy and Uninspiring

Reviewed in the United Kingdom on December 5, 2012

Verified Purchase

This book was a disappointment- the measurements are volume only (cups), so for anyone accustomed weight measurements, just even browsing through this book is difficult - you really cant get an idea or feel for the recipe. The pictures are few and uninspiring.

I don't like the writing style either - in the introduction to the recipes there are quotes from Herme-talking about his inspiration for the recipe, then the other author takes over and tells you things like `Pierre uses two different chocolates to make the mousse, but if you can only get one high quality chocolate, carry on - it will still be delectable'

It just doesn't seem like a genuine collaboration - more like Greenspan was given Hermes recipes and a short note on his inspiration behind it, and it was then just reworked to fit the American, home cook market. Lazy and Uninspiring.

A better option would be Herme's 'Pastries' book.

Personally, I no longer buy Pierre Herme books-I find that too many of them are just reworked recipes from his other books - it just comes across as lazy (and if you have his PH10 book, you'd never need to buy another of his books anyway-since all the other books seem to be a rehash of these recipes)

5 people found this helpful

soleil

基本のレシピが多数掲載されています

Reviewed in Japan on January 2, 2013

Verified Purchase

ページの初めに基本となるレシピが多数掲載されています。
内容もケイク、ヴィエノワズリー、シューなど多岐にわたっていて、幅広く学べるようになっていました。
その分、ひとつの生地で２,３種類と種類は少ないけれど、エルメ氏のレシピをいろいろ知りたい、という方にはお勧めの１冊です。

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