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Title: Chocolate Desserts By Pierre Herme by D. Pierre/Greenspan Herme ISBN: 0-316-35741-3 Publisher: Little Brown & Company Pub. Date: 20 September, 2001 Format: Hardcover Volumes: 1 List Price(USD): $40.00 |
Average Customer Rating: 4.44 (9 reviews)
Rating: 5
Summary: Awesome *Drool*
Comment: I first got this book because the pictures were so inspiring...when I got over the photo's I actually tried the recipes....WOW....they were awesome. I definately recommend this book.
Rating: 5
Summary: Terrific book
Comment: Contents. Cakes: Loaf cake,Suzy cake, St. Honore cake, eclair, black forest cake, chocolate meringue cake, puff pastry w/chocolate cream and with orange cream. Cookies: cigarette cookies, macaroons, florentines, financiers. Tarts: chocolate fig tart, nutella tart, pecan tart. Puddings: rice pudding, coffee/whisky cappuccino. Candies: regular truffles, caramel truffles, nut truffles, candied fruits, passionfruit/milk chocolate truffles. Ice cream: Different ice creams, banana splits, sherbet, ice cream sandwich with meringue. drinks: variety of hot chocolate.
I recommend this book. The pictures are beautiful (though not everything is photographed), and the recipes are well explained, Most importantly, all of the recipes work (Pierre's recipes always work). The binding on this book is very strong, so you can actually use it as a cookbook.
One of the other reviewers said this book was for "novices", I see the point, but do not agree. I think this book is a little harder than "Desserts by Pierre Herme". For instance, it it asks for passion fruit pulp in one recipe ("desserts" asks for passion fruit juice, which is easier to get), some of the recipes assume you have an icecream maker, and I know of no amateur who makes St. Honore cakes. "Desserts by Pierre Herme" is organized with building blocks first, recipes second, "chocolate desserts" is the other way around. To me this assumes you know the recipes and just need to check the back for reference. ON the other hand, this book is definitely easier than his other book "The patisserie of Pierre Herme" (which also has building blocks at the end). That book assumes you have nut paste (which you can make as an amateur, but a pain), are willing to make Joconde cakes to wrap your cake around, can make chocolate ruffles, and so on. If you're a professional, that's the book you want.
This book definitely gets 5 stars, but keep in mind who you are first. If you are total beginner, there are some easy recipes here but some things will be too hard. IN this case I think "cocolat" by Alice Medrich is a good, easier alternative, or even "desserts by Pierre Herme" (that book has less chocolate though). I think a intermediate-advanced amateur will get the most out of this book. If you're a pro, you won't learn new techniques. A pro would get this book if he was a fan of Pierre and wanted to see Pierre's thinking and the original way he puts together components (for instance his use of cinnamon in general, or pears in St. Honore cake).
Rating: 5
Summary: Absolument Delicieux, Decadent, Mais Non Difficile!
Comment: While the photos in this wonderful book are enough to make your mouth water, reading the fantastic descriptions will force even the most uninventive baker to hop in his/her car down to the nearest gourmet specialty shop and purchase a supply of Valrona's sumptuous dark chocolate, parchment paper and a fun assortment of accoutrements that would please the most well-turned out pastry chef. Those who have never used a pastry bag, need not panic; the results are well-worth the process. The recipes are fun and fantastic, the tastes, subtle and the step-by-step directions, complete with Pierre's sidebar tips and suggestions, foolproof. The book is divided into different sections focusing on Cakes, Cookies, Tarts, Custards/Mousses, Truffles/Candies, Ice Cream/Frozen Desserts, Hot and Cold Drinks. The book is prefaced by a brief essay on what you can expect from the book and finished to perfection with Pierre's base recipes and a dictionary of terms, techniques, equipment and ingredients with a source guide. I especially enjoyed concocting Pierre's Chocolate Macaroons, the Financiers, and the Moist and Nutty Brownies. The total chocolate experience of the Original Hot Chocolate is Proustian, (with or without the madeleine)reminiscient of that served in a Parisian specialty shop in a tiny cup. The books presentation alone would make a lovely gift even for the coffee-table brand of patisserie chef, but for those who are a little more adventuresome, there is much pleasure to be derived from this little gem.
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Title: Desserts By Pierre Herme by D. Pierre/Greenspan Herme ISBN: 0316357200 Publisher: Little Brown & Company Pub. Date: 02 November, 1998 List Price(USD): $35.00 |
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Title: LA Maison Du Chocolat: Transcendent Desserts by the Legendary Chocolatier by Robert Linxe, Michele Carles, Christine Fleurent, Christine Fleur ISBN: 0847823431 Publisher: Rizzoli Pub. Date: February, 2001 List Price(USD): $50.00 |
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Title: Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine by Tish Boyle, Timothy Moriarty ISBN: 0471293172 Publisher: John Wiley & Sons Pub. Date: 25 October, 1999 List Price(USD): $45.00 |
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Title: Celebrate with Chocolate: Totally Over-the-Top Recipes by Marcel Desaulniers ISBN: 0688162983 Publisher: Morrow Cookbooks Pub. Date: 22 October, 2002 List Price(USD): $24.95 |
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Title: The Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts & Confections by Elaine Gonzalez, Frankie Frankeny ISBN: 081181811X Publisher: Chronicle Books Pub. Date: October, 1998 List Price(USD): $24.95 |
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