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La pastelería de Pierre Hermé (Español/Français)

La pastelería de Pierre Hermé (Español/Français)
La pastelería de Pierre Hermé (Español/Français)La pastelería de Pierre Hermé (Español/Français)La pastelería de Pierre Hermé (Español/Français)
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115,00 €

Author: Pierre Hermé
Availability: a consultar
Language: Español y francés
Format: Tapa dura, 320 pp, 25x29 cm
Publisher: Montagud Editores, 1999, 9788472120587
Features: Fotografías a color
Agotado
Publisher review:
This book allows the reader to penetrate Pierre Hermé’s sweetened universe. Pierre Hermé has been the pastry chef of Fauchon and Ladurée in Paris, and more recently of the Pierre Hermé-Pâtissier boutique in Tokyo.
Throughout these pages, you will discover his aesthetic sense and great talent, backed by a solid know-how and avant-garde techniques.
He converts great classics or regional specialities into personal adaptations that transcend them. His original creations and his capacity for communication have enhanced the evolution of his profession, raising it to a true art and to the forefront of internatinal gastronomy.
Throughout the book, Pierre Hermé, this alchemist of flavours and architect of textures, offers us his recipes, original methods, judicious advice and technical tricks that have all contributed to make him the most prominent pâtissier of our times.

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.
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