The Patisserie of Pierre Herme is one of the most comprehensive books and features author repertoire while working at Fauchon in Paris. Pierre Herme is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and later with Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé 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.
The book contains 250 of his best pastry formulas, a spectrum of cakes, breads, tarts and sweets, with magnificent photographs and color diagrams of the assembly of each creation.
The Spanish and French text, published side-by-side, help to capture the minute nuances of the teachings of the author, directed towards committed professionals. Pierre Hermé is the representation of new creation in the field, based on the evolution of traditional pâtisserie.