MACARONS von Pierre Herme - Hardcover Buch neuwertiger Zustand

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eBay-Artikelnr.:205595277332

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Artikelzustand
Neuwertig: Buch, das wie neu aussieht, aber bereits gelesen wurde. Der Einband weist keine ...
Type
Hardcover
Publication Name
Grub Street Cookery
ISBN-10
1908117230
ISBN
9781908117236
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Grub Street
ISBN-10
1908117230
ISBN-13
9781908117236
eBay Product ID (ePID)
113093202

Product Key Features

Book Title
Macarons
Number of Pages
208 Pages
Language
English
Publication Year
2011
Topic
Regional & Ethnic / French, Courses & Dishes / Pastry, Courses & Dishes / Cookies, Methods / Baking
Illustrator
Yes
Genre
Cooking
Author
Pierre Hermé
Format
Hardcover

Dimensions

Item Height
8.4 in
Item Weight
42.5 Oz
Item Length
10.6 in
Item Width
1 in

Additional Product Features

Intended Audience
Trade
LCCN
2012-405871
Reviews
All my high hopes and expectations for this book have been exceeded. This book, this one, is the macaron bible that we have all waited for...filled with imagination, creativity and wonder.
Dewey Edition
23
Number of Volumes
1 vol.
Dewey Decimal
641.865
Synopsis
Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly colored, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French p'tissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Hermé's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Hermé's the best book in print., Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own., Pierre Herm is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly colored, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French p tissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herm 's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herm is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herm 's the best book in print.
LC Classification Number
TX772.H4813 2011

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