Macarons

Pierre Herme (Autor)

Buch | Hardcover

208 Seiten

2011
Grub Street Publishing (Verlag)
978-1-908117-23-6 (ISBN)

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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 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 Hermés 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 Hermé 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.

Erscheint lt. Verlag	19.9.2011
Verlagsort	London
Sprache	englisch
Maße	210 x 270 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-908117-23-0 / 1908117230
ISBN-13	978-1-908117-23-6 / 9781908117236
Zustand	Neuware