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Pierre Herme Pastries (Revised Edition) (Hardcover, Revised edition): Pierre Herme Pierre Herme Pastries (Revised Edition) (Hardcover, Revised edition)
Pierre Herme; Photographs by Laurent Fau
R1,149 R861 Discovery Miles 8 610 Save R288 (25%) Ships in 12 - 17 work days

After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Herme shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world-and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Herme's croissants; his Saint Honore cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras creme brulee.The luscious photographs and 100 recipes featured in Pierre Herme Pastries flaunt Herme's mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world's most skilled and inventive pastry chefs.Praise for Pierre Herme Pastries:"There are cookbooks, and there are coffee table books. Pierre Herme Pastries (Stewart, Tabori & Chang; $50) is more the latter than the former, though that shouldn't detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts." -Washington Post"The photographs are stunning. The recipes are the stuff of custard-rich dreams." -Publishers Weekly"This is a cookbook that a passionate pastry lover will want, not only to replicate Herme's own recipes but to be inspired by, as well. And for anyone who loves a good story to go along with the food, you'll appreciate reading about the history behind each recipe." -Epicurious.com"Read it cover to cover, and you'll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: don't say you weren't warned." -Eater.com"Simply put: Pastries is the most gorgeous book of 2012."-Eater.com

Pierre Herme Macaron - The Ultimate Recipes from the Master Patissier (Hardcover): Pierre Herme Pierre Herme Macaron - The Ultimate Recipes from the Master Patissier (Hardcover)
Pierre Herme; Photographs by Laurent Fau
R1,127 R751 Discovery Miles 7 510 Save R376 (33%) Ships in 12 - 17 work days

Including more than 60 elegantly illustrated recipes, Pierre Herme Macarons is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Herme has made the macaron famous, 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 Herme's masterful inventions. His entirely original and inspired flavour combinations-such as cucumber and tangerine, wasabi cream and strawberry, and hazelnut and asparagus-make it clear why Herme's macarons are famous the world over. The genius patissier'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 (Hardcover): Pierre Herme Macarons (Hardcover)
Pierre Herme 1
R709 R573 Discovery Miles 5 730 Save R136 (19%) Ships in 12 - 17 work days

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. Like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 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 MACARONS the best book in print.

Pierre Herme: Chocolate (Hardcover): Pierre Herme, Coco Jobard Pierre Herme: Chocolate (Hardcover)
Pierre Herme, Coco Jobard
R1,180 R892 Discovery Miles 8 920 Save R288 (24%) Ships in 5 - 10 work days
The Architecture of Taste (Paperback): Pierre Herme, Jennifer Sigler, Leah Whitman-Salkin The Architecture of Taste (Paperback)
Pierre Herme, Jennifer Sigler, Leah Whitman-Salkin
R406 Discovery Miles 4 060 Out of stock
Chocolate Desserts by Pierre Herme (Hardcover, 1st ed): Dorie Greenspan, Pierre Herme Chocolate Desserts by Pierre Herme (Hardcover, 1st ed)
Dorie Greenspan, Pierre Herme
R720 R558 Discovery Miles 5 580 Save R162 (22%) Out of stock

In their second collaboration, the award-winning duo of Pierre Hermé and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. In these pages you will find a dazzlingly delicious collection of recipes, all featuring the world’s most intoxicating ingredient: chocolate.

If there is a secret to the sensuality of Pierre Hermé’s desserts, his intricate refinement of taste, texture, and temperature may just be it. Surely, this is what makes all of his desserts such a pleasure to eat.

Here you will find the simplest chocolate truffle—Black-on-Black Truffles, bite-size balls of bittersweet ganache tossed in dark cocoa—as well as the luxuriously soft and rich Suzy’s Cake, which is spectacularly delicious yet quite simple to make. Chic desserts, such as the Triple Crème—individual ramekins layered with espresso crème brûlée, rich chocolate cream, and pure unsweetened whipped cream—or a cup of French-style hot chocolate, or a gâteau de résistance such as Plaisir Sucré will be the triumphant end to any meal or the centerpiece for any celebration. In every one of his 100 recipes, you will have the many pleasures of tasting chocolate in all its states—hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk, and white.

Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious, this collection will introduce you to the myriad delights of Pierre Hermé’s desserts, his unusual juxtapositions of ingredients, his conjurer’s touch with textures, and his always perfect pitch when it comes to sweetness, tartness, and chocolatiness.

Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment, and Ingredients. Together they form a complete course in chocolate dessert artistry. Each recipe has been written with the American kitchen in mind, so that everyone with a passion for the richness of chocolate desserts can now enjoy Pierre Hermé’s sublime creations at home.

Recipes from the book:
Warm Chocolate and Raspberry Tart
Bittersweet Chocolate Sorbet
Suzy's Cake

For more recipes, please visit ThoughtsForFood

Desserts by Pierre Herme (Hardcover): Pierre Herme, Dorie Greenspan, Pierre Hermé Desserts by Pierre Herme (Hardcover)
Pierre Herme, Dorie Greenspan, Pierre Herm&#xe9
R630 R493 Discovery Miles 4 930 Save R137 (22%) Out of stock

Pierre Herme is acknowledged to be the greatest pastry chef in France and, at long last, he divulges his recipes for more than 100 divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions and traditional holiday creations. His chapter on dessert fundamentals, such as perfect tart dough, buttercream and meringue, will prove indispensible for any baker.

Macarons (Paperback): Pierre Herme Macarons (Paperback)
Pierre Herme 1
R438 R376 Discovery Miles 3 760 Save R62 (14%) Out of stock

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. Like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 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 MACARONS the best book in print.

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