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  1. Bog
  2. Kogebøger efter ingrediens
  3. Kogebøger med chokolade

Pierre Herme: Chocolate

Af: Coco Jobard, Pierre Herme Engelsk Hardback

Pierre Herme: Chocolate

Af: Coco Jobard, Pierre Herme Engelsk Hardback
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Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion—chocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef’s signature innovative style, which has transformed the realm of pâtisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Éclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra’s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermé’s extraordinary chocolate repertoire.
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Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion—chocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef’s signature innovative style, which has transformed the realm of pâtisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Éclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra’s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermé’s extraordinary chocolate repertoire.
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Produktdetaljer
Sprog: Engelsk
Sider: 284
ISBN-13: 9782080202741
Indbinding: Hardback
Udgave:
ISBN-10: 208020274X
Kategori: Kogebøger med chokolade
Udg. Dato: 13 okt 2016
Længde: 31mm
Bredde: 273mm
Højde: 333mm
Forlag: Editions Flammarion
Oplagsdato: 13 okt 2016
Forfatter(e): Coco Jobard, Pierre Herme
Forfatter(e) Coco Jobard, Pierre Herme

Kategori Kogebøger med chokolade

ISBN-13 9782080202741

Sprog Engelsk

Indbinding Hardback

Sider 284

Udgave

Længde 31mm

Bredde 273mm

Højde 333mm

Udg. Dato 13 okt 2016

Oplagsdato 13 okt 2016

Forlag Editions Flammarion

Kategori sammenhænge