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Macaron (Français)

Macaron (Français)
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31,00 €

Author: Pierre Hermé
Clémence Boulouque (introduction), Bernhard Winkelman (photographs)
Availability: a consultar
Language: Francés
Format: Tapa dura, 208 pp, 22x28 cm
Publisher: Agnès Viénot Éditions, 2008, 9782353260355
Features: Fotografías a color
Agotado

 Formats and editions:
- In French.
- In English.

Publisher review:
Or everything you always wanted to know about the macaron... according to Pierre Hermé.
Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them.
Now for the first time, all the macaron recipes from this most celebrated French pâtissier are published in English. The French language edition has been one of the most sought-after cookbooks of recent years. And just like Pierre Hermé’s famous macarons, it would be difficult for any macaron book to surpass this one.
Both practical and aesthetic, Macarons provides full details for each recipe and describes in images and words how to accomplish every stage in the process. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32 step-by-step photo-illustrated instructions for making shells and fillings.
The recipes in Macarons reflect thirty years’ work, inspiration and philosophy behind Pierre Hermé’s development of a culinary concept that has produced a veritable “macaron craze”. The recipes are presented according to: classic flavours – coffee, chocolate, pistachio r raspberry; fetish flavours such asIspahan (lychee, rose cream and raspberry), Satine (with passion fruit, orange and cream cheese),Infinitely chocolate (extra-bitter chocolate ganache, cocoa nibs and fleur de sel); pioneering made-to-order creations, like KetchupMandarin orange and pink peppercornsJasmin tea for Jean Patou perfumes; and exceptions, including White truffleBlack truffle and Balsamic vinegar.
Anyone interested in making macarons will find Pierre Hermé’s the best book in print.

Index:
Introduction, Clémence Boulouque.
Les secrets dévoilés des macarons de Pierre Hermé.
Les classiques.
Les fetish.
Les signatures.
Les sur mesure.
Les exceptions.

About the author:
Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of their own. A fourth-generation pastry chef from Alsace, Pierre Hermé began his career at the age of fourteen with Gaston Lenôtre. His extraordinary creativity and desire to pass on his knowledge of “haute patisserie” have won him the respect and esteem of all his fellow pastry chefs and the admiration of connoisseurs. For his universally acclaimed talents, Pierre Hermé has become famous the world over and achieved recognition as the French chef who brought baking into the 21st century. Using meticulously selected and applied ingredients, as well as precise, detailed methods and simple, unostentatious presentations, Pierre Hermé, guided “by pleasure alone”, has invented a unique world of flavours, sensations and delight.

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