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Desserts by Pierre Hermé

Desserts by Pierre Hermé
Desserts by Pierre HerméDesserts by Pierre HerméDesserts by Pierre Hermé
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36,20 €

Author: Pierre Hermé, Dorie Greenspan
Hartmut Kiefer (photographs)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 288 pp, 22,5x28 cm
Publisher: Little Brown, 1998, 9780316357203
Features: Fotografías a color
Agotado
About the author:
Pierre Hermé, dubbed the Picasso of Pastry by Vogue magazine, is a fourth-generation pastry chef. Raised in Alsace, he apprenticed to the legendary Gaston Lenôtre when he was just fourteen and at twenty-four took over the famed pastry kitchens of Fauchon in Paris. It was at Fauchon that his extraordinary dessert repertoire began gaining worldwide attention. In 1997 he was decorated as a Chevalier of Arts and Letters and named France’s Pastry Chef of the Year. He has pastry shops in Paris and Tokyo and is the author of several books.
Dorie Greenspan is the author of several cookbooks, including Baking with Julia, the award-winning, bestselling companion volume to Julia Child’s PBS television series. She is a columnist for Bon Appetit, and her articles and recipes have appeared in the New York Times, Food & Wine, and other national publications. She divides her time between New York City and Paris. She is author of Desserts by Pierre Hermé (in French Mes desserts préférés), Chocolate desserts by Pierre Hermé (in French Mes desserts au chocolat) and Café Boulud cookbook.
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