Pierre Herm Macarons

Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons.

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Author: Pierre Hermé

Publisher: Harry N. Abrams

ISBN: 1617691712

Category: Cooking

Page: 264

View: 976

Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions. His entirely original and inspired flavor combinations--such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus--make it clear why Hermé's macarons are famous the world over. The genius pâtissier's best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within. Hardcover includes a removable step-by-step guide to techniques used throughout the book.

Macarons

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.

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Author: Pierre Hermé

Publisher:

ISBN: 1908117230

Category: Cooking

Page: 205

View: 692

Pierre Herme 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 its own. 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 patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one. 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. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herme's the best book in print.

Paris Insights An Anthology

Page 108: Left - Piece monte'e at Laduree Upper right - Colorful macarons Lower right - Pierre Herme macarons Page 111 :Macaron-f estooned cakes Page 113: Hot chocolate at La Charlotte de l'lsle Page 116: Jean-Paul Logereau Page 119: ...

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Author: Tom Reeves

Publisher: Discover Paris!

ISBN: 9780981529202

Category: Paris (France)

Page: 157

View: 649

How Baking Works

MAKES 12 MACARONS I got this idea from one of the limited, eAclusive releases b xorldrenoxned macaron master, Pierre Herme. I xas fascinated b his use of 'cream cheese' as a listed flavour in his recipes, and thought I'd tr it.

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Author: James Morton

Publisher: Random House

ISBN: 9781473503106

Category: Cooking

Page: 256

View: 829

I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one. Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve. And for baking veterans, this book tells you why you're doing what you've been doing all these years. Here’s to baking that just works.

Pierre Herme Chocolate

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.

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Author: Pierre Hermé

Publisher: Rizzoli Publications

ISBN: 9782080204547

Category: Cooking

Page: 0

View: 429

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.

Les Petits Macarons

Teaches how to prepare macarons of different sizes and types and features a variety of flavor recipes, including pistachio, orange cream, wasabi, and licorice.

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Author: Kathryn Gordon

Publisher: Running Press Adult

ISBN: 9780762442584

Category: Cooking

Page: 272

View: 654

Teaches how to prepare macarons of different sizes and types and features a variety of flavor recipes, including pistachio, orange cream, wasabi, and licorice.

「Mademoise11e MACARON」就是我無意中發現的一個好樞'相較於鼎鼎大名的 A0KI 或 Pierre Herme 'Mademoise11e MACARON 的馬卡龍雖然沒有悠久的歷史或響亮的名氣,但它們在提供多樣化馬卡龍這件事上下了很多 ...

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Author: vera

Publisher: 布克

ISBN: 9789866278860

Category: Travel

Page: 181

View: 756

?久等了!各位日本藥妝失心瘋俱樂部的粉絲們! 『日本藥妝失心瘋版主』Vera,終於推出最新東京超級購物指南! 第一次逛東京就上手! Vera推薦─超人氣????日本藥妝、甜點、可愛小物一次GET! 東京超完整九個地區Shopping Guide+省時?好逛路線大整理! 拿著這本,到東京立刻就能找到! ◎超划算!必買藥妝 ◎絕不錯過的必逛手感雜貨好店 ◎日本媽咪也失心瘋的嬰童用品 ◎可愛得不忍吞下肚的超精緻甜點 35萬臉書粉絲們眼球熱切關注! 東京旅遊必備隨身購物指南!? 註:????(o-sha-re)意指時尚、時下最流行的 【精采內容】 已經去了東京好多次,但總是找不到自己最想逛的店?或首次前往東京旅行,想買的東西很多但不知從何下手嗎? 長期經營『日本藥妝失心瘋俱樂部』粉絲團的版主Vera,將自身的購物經歷,整理成東京最完整九個地區的購物指南。以東京各地鐵延伸,各別介紹必逛的藥妝、甜點及可愛雜貨小店,讓每個人能自己量身打造東京最in的購物行程。 本書中Vera也教你怎麼針對各家藥妝商店比價,同時買到最實惠的藥妝品項,同時配合地鐵站規劃路線,讓你去東京旅行,一次就帶回所有必買藥妝、可愛小物與雜貨! 【本書特色】 ◎東京最完整九個地區逛街購物指南: 新宿、原宿、表參道、吉祥寺、自由之丘、台場、涉谷、池袋、上野。 ◎東京必逛的30間雜貨小舖 ◎VERA特別推薦「東京必逛的10間嬰童用品店」及「媽媽必買的嬰童用品好物」 ◎超可愛卡通肖像商品購買指南 ◎長賣熱銷的日本藥妝必買品項清單 ◎2013年最新東京藥妝店比價表 ◎超新鮮:最新推薦的20樣必買藥妝品 ◎粉絲必問Q&A 【名家推薦】 ◎工頭堅(資深部落客、《欣旅遊》網站總編輯) ◎李佑群(東京時尚權威&造型大師) ◎林氏璧(日本自助旅遊中毒者) ◎袁觀玲(VOCE美妝時尚國際中文版總編輯)

Zumbarons

Zumbarons celebrates Zumbo's most popular creations, macarons, with 40 flavours to delight and inspire, from cherry coconut to mandarin and tonka bean to salt and vinegar, as well as desserts to make with them.

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Author: Adriano Zumbo

Publisher: Murdoch

ISBN: 1742669700

Category: Cookbooks

Page: 128

View: 801

Sydney pastry chef Adriano Zumbo has taken the dessert world by storm, with his quirky cakes and otherworldly delights. This text celebrates Zumbo's most popular creations - macarons - with 40 flavours to delight and inspire, from cherry coconut to mandarin and tonka bean to salt and vinegar, as well as desserts to make with them.

Perfect Patisserie

The book has over 100 ways to perfect patisserie, with fully illustrated tips and advice, and a delicious array of traditional and unique recipes organized into the five classic categories: 1.

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Author: Tim Kinnaird

Publisher: Firefly Books Limited

ISBN: 1770852115

Category: Cooking

Page: 160

View: 803

A guide to making the classic patisserie specialties. Perfect Patisserie is designed to help ambitious home cooks take the next steps in fancy baking. It provides clear instruction on how to make the components of patisseries, shows how to assemble them, and gives over 100 inspired ways to perfect the gorgeous delights found in Parisian shops. The book has over 100 ways to perfect patisserie, with fully illustrated tips and advice, and a delicious array of traditional and unique recipes organized into the five classic categories: 1. Macarons (sometimes called French macaroons) are the "supermodels" of the cake world and have become wildly popular in recent years. This section covers the anatomy of a macaron, macaron shells, types of meringue (French, Italian, Swiss), storing and serving, plus recipes that include Crème Brûlée Macaron, Jasmine Tea Macaron, and Chocolate Orange Macaron. 2. Choux is the basis of dozens of patisserie creations. This section covers techniques for choux pastry (Pâte Choux) and piping skills, with recipes that include Blackcurrant and Liquorice Religieuse, The Perfect Chocolate Éclair, Apple Crumble and Custard Caramel Éclairs. 3. Tarts includes techniques for sweet shortcrust pastry (Pâte Sucrée) and recipes that include Tarte au Citron; Mango, Milk Chocolate and Salt Caramel Tart; and Strawberry, Pink Peppercorn, and White Chocolate Tart. 4. Gateaux/Entremet are the exquisite assembled pastries that we first think of as patisserie. There are lessons for Génoise Sponge, Mousse, and how to layer and build cakes in frames. Recipes include Green Tea, Lemon and White Chocolate Mousse Delice; Volcano Cake; and Raspberry and Pistachio Mousse Cake. 5. Petits Fours and Other Small Cakes is for such little bites as Madeleines (honey and lavender), Canelé, Tuiles and French Butter Cookies. Two final sections focus on fillings and icings, and decorating and presentation. The techniques explained include tempering chocolate and working with caramel. There is also information on how to make cake boards, stands and boxes.

Vegan Desserts

been to introduced the creativity to many of Pierre enchanting Herme, new the world flavor pairings, with the Ispahan ... these components are traditionally used to create a French macaron (not to be confused with a macaroon, mind you).

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Author: Hannah Kaminsky

Publisher: Simon and Schuster

ISBN: 9781634508599

Category: Cooking

Page: 256

View: 337

Featuring more than one hundred simple but scrumptious recipes, Vegan Desserts offers alternatives to treats that are normally heavily laden with butter, eggs, and other animal products. With a new recipe for each season, Kaminsky keeps the emphasis on fresh fruits, vegetables, and herbs, offering desserts that are truly inspired and yet simple enough for anyone to make. Kaminsky insists that fresh, local produce—at the peak of ripeness—offers incomparable flavors that cannot be replicated with any amount of sugar, salt, or any baking extracts. As a result, her creative recipes will appeal to health-conscious bakers (all recipes are low in cholesterol and many feature natural sweeteners and whole grains), though even the sweetest sweet tooths among us will be more than satisfied by these tantalizing treats. From luscious lemon mousse and roasted apricot ice cream to black velvet cupcakes and almond chocolate blossoms, readers will find exciting new desserts as well as 100 percent–vegan versions of old favorites. Clear, precise directions guide readers through every step, and a mouthwatering photo accompanies each recipe. Golden saffron pound cake, no-bake pumpkin crème brûlée, black pearl truffles, chai poached pears, apricot frangipane tart—this cookbook has something for every dessert lover. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.