有「法國甜點界畢卡索」之稱的廚神Pierre Herme最新食譜，收錄50個法國經典甜點食譜，每個甜點都附精緻圖片，並搭配兩種食譜版本：經典作法與Herme的版本。同時邀請知名飲食作家介紹歷史背景，讓讀者對法式甜點有更透徹的認識。
After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Herm矇 shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world��nd then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Herm矇's croissants; his Saint Honor矇 cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras cr癡me br羶l矇e.
The luscious photographs and 100 recipes featured in Pierre Herm矇 Pastries flaunt Herm矇'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.
��ead 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.��I> ��/I>Eater.com
