The Patisserie of Pierre Herme (Spanish Ed.)

Pierre Herme shows why he's the best patissier in the world and his willingness to share his recipes and secrets in the scientific and precise world of pastry is just unthinkable. Like any chef ahead of his game (Think...Ferran Adria of El Bulli or Thomas Keller of French Laundry), he hides nothing and spills out everything. His macaroons are pure simplicity but the precision and process that goes into it is breath-taking and garners on-going discussions on the EG forums. Be warned though, this is a book geared for professionals and the quantities are huge. Also, he does not specify the pan sizes and is very vague on instructions. Publishing a book like this is cost prohibitive, and he assumes that the person buying this book would be a pastry professional. If he were to include more precise instructions, it would be a thicker volume costing lots more. Anyway, there are only so few ways you can make a genoise or a ganache. If you want clearer instructions, get his dessert books with Dorie Greenspan, which will probably cover most of the techniques needed in more detail for different components. I've got this book and can't wait for his new one, PH10 which will be translated into English. An amazing book, by an amazing chef. One day, I hope to meet him in person and invite him to do a masterclass for my customers in Thailand. The author is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and currently with the prestigious Ladure, his proposals of new trends in flavors and textures have become a reference point for French and global ptisserie. This book is an exceptional publication where the inspiration of Pierre Herm is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors Throughout this exceptional work, the alchemist of flavours and textures offers us formulas, original methods, judicious advice and technical tricks, that have all contributed to making him the most prominent patissier of our time