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Books : Desserts by Pierre Herme |
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Books : Desserts by Pierre Herme |
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Dewey Decimal Number: 641.860944 EAN: 9780316357203 ISBN: 0316357200 Label: Little, Brown and Company Manufacturer: Little, Brown and Company Number Of Items: 1 Number Of Pages: 304 Publication Date: November 02, 1998 Publisher: Little, Brown and Company Sales Rank: 339238 Studio: Little, Brown and Company Editorial Review: Related Items:
Average Rating:
 Rating:  - Lovers of DessertsFor 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 being there to relive those delicious moments Rating: - DelightThis 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 the outcome was never a disapointment. I find myself still going back to this book for ideas years later for Grand Buffets on holidays. I often recommend this book for young Pastry Chefs to look at and to make some of the recipes. This book is a delight and should find a home in any Home or Professional Chef's Library. Rating: - Exceptional recipesBeing a pastry chef, I have tried a lot of dessert recipes. I have to say, the recipes in this book are truly special. The lemon cream (in lemon tart) and Philadelphia cheese cake in particular are tremendous... The cheese cake, I omitted the topping and used fresh mangos instead of cherries, and still it was gorgeous - light as air, not too sweet, with just enough gelatin to hold everything in place. I do think the recipes require a fair amount of skills in pastry, but the book does a good job of explaining each step if you read carefully. If you try a recipe once and it goes wrong, I would recommend trying it again. Even chefs make mistakes all the time. I admit the first time I made lemon cream it didn't set because I neglected to use the immersion blender at the end. Well now I know better. I can't wait to make everything else in the book. Rating: - "American Patisseries" fail miserably. This book doesn't!Since visiting Paris in 1999 and falling in love with the beautiful patisseries and the delights they sell (often boxed in pretty individual boxes hand tied with satin ribbon), I'm always lurred into any shop labelling themselves a "patisserie." Granted, I'm not a major metropolitan type who is priveleged enough to live in upper Manhattan, but I've tried my fair share of sweets labelled as "French" and can tell good ones from bad. Presentation is nice, but in the end, if it doesn't taste good, I don't care about the sugar twirls on top. It was this quest to experience the quality of Paris patisseries outside of Paris that led me to a specialty cookbook shop (oddly enough in upper Manhattan while on vacation a couple of years ago) where this book was recommended to me, if I had some affinity for baking. Now, I'm just a simple Illinois farm girl, but when my mother taught me to cook those "quick, simple, comfort foods" she still taught me how to measure properly. I figured the purchase price of the book was nothing compared to the money spent on all the awful desserts I'd tried in "American patisseries" over the years. Yes, some of the recipes require trips to multiple specialty groceries to find a particular kind of chocolate or glaze. Yes, many are best made over a couple of days (so you're not tempted to take shortcuts that lead to failure). Yes, I've had a few that didn't "wow" me. Yes, I've had a couple of frustrations. (I can't roll the covering for the wedding cake and yet, I'd be willing to enter my good old American pie crusts in a competition.) But, OMG! the charlotte, the creams, the combinations of flavor I'd never figure out on my own! Even a flop out of this book is better than most "French" desserts available in the US. Someone alluded to the fact that the basic recipes were cumbersome when there are others that are just as good, but easier to make in other sources. I can't speak to that since this is the only French dessert book I own. I haven't had a problem with the lemon cream that others complain about, but I can see where there's a very narrow window between cooling the cream and adding the butter in small amounts fast enough in a powerful blender while it's still warm enough to blend properly. I also attempted to save time by buying the ladyfingers for the charlotte once: what a mistake! Once you've made your own ladyfingers, you'd be insane to buy the stale things they import from Italy! In the end, if you're after the flavor and consistency of Parisian pastries, this book delivers. If "pretty" is all you care about: thaw your Sara Lee and throw some chocolate curls on top! You may feel you've delivered, but guests with a discerning palatte will know the difference!
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