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| le larousse des desserts by pierre herme: Macarons Pierre Hermé, 2018-08-17 “The macaron bible that we have all waited for . . . filled with imagination, creativity and wonder” by the universally acknowledged king of French pastry (Cooking by the Book). With shops in Tokyo, Paris and London, Pierre Herme has taken the world by storm 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. Macarons are the aristocrats of pastry; these brightly colored, 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 universal bestseller. 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. |
| le larousse des desserts by pierre herme: Patisserie Christophe Felder, 2013-02-26 Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 233 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home. |
| le larousse des desserts by pierre herme: The Art of French Pastry Jacquy Pfeiffer, Martha Rose Shulman, 2013-12-03 Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher. |
| le larousse des desserts by pierre herme: Larousse Patisserie and Baking Editions Larousse, 2020-09-03 Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse. |
| le larousse des desserts by pierre herme: Pierre Hermé Pastries Pierre Hermé, 2012-03-01 Describes the history of fifty of the most famous desserts and how they have evolved over time, and provides Hermé's own recipes using improvements and alterations to the classic desserts. |
| le larousse des desserts by pierre herme: Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries Alain Ducasse, 2009-10-01 The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal architecture of some of the more complex creations. |
| le larousse des desserts by pierre herme: Pierre Hermé Macarons Pierre Hermé, 2015-10-06 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. |
| le larousse des desserts by pierre herme: Pierre Herme: Chocolate Pierre Hermé, 2016-11-22 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. |
| le larousse des desserts by pierre herme: I Want Chocolate! Trish Deseine, 2003 For millions of people, chocolate represents nostalgia, comfort, and the sheer joy of the irresistible. I Want Chocolate! offers a scintillating mix of chocolate recipes both simple and complex. For the kids, there's Chocolate French Toast, Sleeping Teddies, and Top Hats, while grown-ups can indulge in more sophisticated cakes, cookies, sauces, custards, mousses, tarts, and sweet cordials. The book simplifies key techniques to make easy work of batters, dips, and drops. A Tricks of the Trade section outlines equipment musts for any homegrown chocolatier. Deseine's treatment of this transcendently tasty ingredient covers all its forms, from eggs on Easter, to chocolate-flavored variations on old favorites like shortbread, to the sinfully rich Black Forest Trifle. 200 color photos are featured in this glorious array of holiday, seasonal, and anytime recipes to please even the most demanding chocoholic. |
| le larousse des desserts by pierre herme: Le Larousse des desserts Pierre Hermé, 2011 750 recettes de gâteaux, tartes, viennoiseries, entremets, desserts glacés, confiseries... Les grands classiques incontournables : madeleines, religieuse au chocolat, clafoutis aux cerises, tarte au citron meringuée, charlotte aux fraises... Les originales aux parfums délicats et étonnants : poire rôtie au sauternes, soufflé aux violettes, glace au piment de la Jamaïque... Les spécialités régionales et étrangères à redécouvrir avec bonheur : cramique, kouign-amann, Christmas pudding... Les recettes légères : crumble aux griottes, fraises à la maltaise, crème de raisin... Les coups de coeur de Pierre Hermé, créations aux saveurs inégalables : coupe glacée Ispahan, macarons pêche-abricot-safran, mille-feuille aux framboises et à l'anis... Mais aussi toutes les préparations de base et les tours de main expliqués et illustrés étape par étape. La gourmandise n'a pas de limites. Qui s'en plaindrait ? |
| le larousse des desserts by pierre herme: Le Larousse du chocolat Pierre Hermé, 2019-10-02 350 recettes au chocolat. Le savoir-faire du chocolat en pas à pas et des astuces pour réussir à coup sûr. Une partie encyclopédique pour mieux connaître le chocolat (histoire, crus, dégustation...). |
| le larousse des desserts by pierre herme: The French Chef Handbook Michel Maincent-Morel, 2020-12-08 Gourmand Cookbook Award winner from renowned culinary instructor Michel Maincent-Morel, The French Chef Handbook revolutionized the learning of cooking by offering solid techniques to beginners. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. In this book you will find expert tips on a variety of subjects, including: Kitchen hygiene and safety Professional cutlery Cookware Basic Preparations, mixtures and stuffings Soups Appetisers Meat, Eggs, Fish and Poultry Desserts and more! Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos, and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must-have! Includes color photographs |
| le larousse des desserts by pierre herme: A Passion for Chocolate Maurice Bernachon, Jean-Jacques Bernachon, Maria Guarnaschelli, 1989 Collects easy-to-follow recipes for chocolate delights, from simple classics--chocolate pound cake and eclairs--to exotic treats--buche de noel and chocolate souffle |
| le larousse des desserts by pierre herme: Grand Livre de Cuisine Alain Ducasse, Jean-François Piège, 2004 |
| le larousse des desserts by pierre herme: The Cook's Book Jill Norman, 2007 Step-by-step techniques & recipes for successful home cooking. |
| le larousse des desserts by pierre herme: Le Larousse des desserts Pierre Hermé, 2002 Toutes les préparations de base de la pâtisserie . les techniques illustrées étape par étape, . les tours de main des professionnels clairement expliqués. Un choix considérable de recettes classées par catégories: gâteaux, bavarois, charlottes, crêpes, soufflés, confitures... On y trouve : les grands classiques (le clafoutis aux cerises, la tarte Tatin, le paris-Brest...), les spécialités régionales et étrangères (le kouign-amann, le cramique, le tiramisu, le Christmas pudding....), des recettes légères, enfin, les coups de cœur de Pierre Hermé, créations aussi savoureuses qu'originales. De nombreuses idées et astuces . un guide d'achat des produits et du matériel, des commentaires gourmands et des conseils diététiques, des index thématiques pour trouver vite une idée gourmande. Une présentation très claire et beaucoup plus illustrée, spécialement conçue pour cette nouvelle édition. Consacré par la presse et ses pairs comme le chef de file de la profession, Pierre Hermé porte la pâtisserie française au sommet de son art. Ses gâteaux font le régal des amateurs à Paris, Tokyo et New York. Cet ouvrage en dévoile les secrets : les assemblages insolites des goûts et des textures, la science des ingrédients, les tours de main. |
| le larousse des desserts by pierre herme: The Elements of Dessert Francisco J. Migoya, The Culinary Institute of America (CIA), 2012-11-05 In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements—such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts. |
| le larousse des desserts by pierre herme: Simplissime Jean-François Mallet, 2016-07-14 Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-Francois Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! |
| le larousse des desserts by pierre herme: The Last Course Claudia Fleming, Melissa Clark, 2019-11-12 A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle |
| le larousse des desserts by pierre herme: French Patisserie FERRANDI Paris, 2017-11-14 Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making. |
| le larousse des desserts by pierre herme: Sophie's Sweet and Savory Loaves Sophie Dudemaine, 2002-10-08 Fast evolving into the French Martha Stewart, Sophie Dudemaine is the star of a popular lifestyle show on the French Food Channel. In her first cookbook published in the United States, Sophie shares the original recipes that catapulted her into the limelight: her mouthwatering, sweet and savory cakes and loaves.Sophie's loaves first debuted in her neighborhood French markets, where word quickly spread that these creations were not just wonderful hors d'oeuvres or tea-time treats but perfectly satisfying meals in and of themselves. Her business quickly expanded into nearby bakeries, and she began selling her loaves at Fauchon, the celebrated Paris food emporium.The recipes in this book are organized seasonally, since Sophie stresses the importance of fresh ingredients to enhance the flavor of each loaf. Her hearty Mushroom and Gruyere Loaf is perfect for crisp autumn nights, and her bright and tangy Lemon Cake and fresh Tomato-Mozzarella-Basil Loaf are delightful on a warm summer day. Sophie prides herself on the simple preparation required for each one of the cakes; in fact all her ingredients are mixed in one bowl and baked in one pan. Sophie's imaginative cakes are a treat for both family meals and special occasions.-- The ultimate preparation for the savvy chef: everything gets mixed in one bowl and baked in one pan-- Recipes are simple and easy to follow -- great for beginner cooks and children-- Many of the loaves can be prepared from items found in the home refrigerator, and almost all ingredients are readily available in local markets-- Time is a luxury, says Sophie; all of these loaves are quick to prepare and many can be prepared ahead of time and storedfor days in the refrigerator |
| le larousse des desserts by pierre herme: Paris Sweets Dorie Greenspan, 2008-12-18 The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries. Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use. From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched weekend cake, fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour. An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment. |
| le larousse des desserts by pierre herme: Larousse des desserts Pierre Hermé, 2006 Toutes les préparations de base de la pâtisserie : les techniques illustrées étape par étape, les tours de main des professionnels clairement expliqués. Un choix considérable de recettes... On y trouve les grands classiques (le clafoutis aux cerises, les profiteroles au chocolat, la tarte au citron meringuée...), les spécialités régionales et étrangères (le kouign-amann, le cramique, le tiramisu, le Christmas pudding...), des recettes originales (le croustillant choco-banane, les poires rôties au sauternes, le soufflé aux violettes...), des recettes légères (le crumble aux griottes, le délicieux aux pommes...), enfin, les coups de cœur de Pierre Hermé, créations aussi savoureuses qu'originales : la coupe glacée Ispahan à l'enivrante flaveur de rose, l'Emotion Exalté à la mousse soyeuse de chocolat blanc, la Sensation Satine à la douce gelée passion... De nombreuses idées et astuces avec un guide d'achat des produits et du matériel, des commentaires gourmands et des conseils diététiques, des index thématiques pour trouver vite une idée gourmande. Une nouvelle édition magnifiquement illustrée, avec les dernières créations de Pierre Hermé. |
| le larousse des desserts by pierre herme: La Pâtisserie des Rêves Phillippe Conticini, Thierry Teyssier, 2018-07-13 A cookery from the renowned Parisian bakery and confectionery, known internationally for excellence in traditional French pastries and desserts. La Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier, who wanted to open a patisserie that would recreate the excitement children feel about fresh cakes. Their recipe book of the same name published in French in 2012, and is now available in English. The book contains over seventy recipes for their signature pastries, including recipes for the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce), as well as many more French classics and modern twists. “La Pâtisserie des Rêves is one of the most beautiful cookbooks you will ever encounter . . . exceptional.” —Cooking By the Book |
| le larousse des desserts by pierre herme: Drinking French David Lebovitz, 2020-03-03 TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town. |
| le larousse des desserts by pierre herme: Dessert FourPlay Johnny Iuzzini, Roy Finamore, 2010-10-20 Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own. |
| le larousse des desserts by pierre herme: Opera Patisserie Cedric Grolet, 2020-10-06 The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover! |
| le larousse des desserts by pierre herme: New Larousse Gastronomique Hamlyn, 2018-08-02 Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. |
| le larousse des desserts by pierre herme: Pineapple Culture Gary Y Okihiro, 2009 Pineapple Culture is a dazzling history of the world's tropical and temperate zones told through the pineapple's illustrative career. --from publisher description |
| le larousse des desserts by pierre herme: The Cook's Book Marcus Wareing, 2009-11-02 A new edition of The Cook's Book - winner of the Gourmand World Cookbook Award. Now in e-book format Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you'll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen. |
| le larousse des desserts by pierre herme: Chocolate Desserts by Pierre Herme Dorie Greenspan, 2001-09-20 In their second collaboration, Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate! |
| le larousse des desserts by pierre herme: Larousse Gastronomique Librairie Larousse, 2022-08-30 Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. |
| le larousse des desserts by pierre herme: Le Cordon Bleu Murdoch Books Pty Limited, 2007-01-04 |
| le larousse des desserts by pierre herme: Les coups d'food de Farida Solène Debiès, Farida La Foodista, 2012-05-02 Pendant longtemps les magazines féminins du style GLAMOUR ou ELLE ne faisaient des yeux doux qu’aux fashionistas : les fashionistas par-ci et les fashionistas par-là... Ces mêmes magazines de mode ont fini par comprendre qu’on pouvait à la fois aimer la mode et la cuisine, une robe griffée bleu kleim et une maryse en silicone vert pomme. C’est le début de l’ère des foodistas ! La cuisine n’est plus has-been : elle devient un must qui défraye la chronique et transforme nos chéris en loup Tex Avery, pour notre plus grand plaisir. Place à une nouvelle ère, celle de la femme libre, ultra-trendy et sexy en toutes circonstances qui aime SE faire plaisir en cuisinant de bons petits plats, recevoir ses potes et faire des merveilles avec trois fois rien dans le frigo... En somme, une guerrière des temps modernes pour qui la cuisine est une bulle de plaisir qu’elle consomme sans modération. Alors faites votre Coming Out : c’est ça la foodista attitude ! |
| le larousse des desserts by pierre herme: Baking and Pastry The Culinary Institute of America (CIA), 2009-05-04 First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu. |
| le larousse des desserts by pierre herme: The Architecture of Taste Pierre Hermé, Savinien Caracostea, Sanford Kwinter, 2015 On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate lecture de pâtisserie. Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé's pastry visions. Contributors Savinien Caracostea, Pierre Hermé, Sanford Kwinter The Incidents is a series of publications based on events that occured at the Harvard University Graduate School of Design between 1936 and tomorrow. Edited by Jennifer Sigler and Leah Whitman-Salkin Copublished with the Harvard University Graduate School of Design |
| le larousse des desserts by pierre herme: La bande de l'abribus - tome 2 - Sale temps pour les faisans Luce Michel, 2024-09-04 « James savait. Le lièvre était levé. Les carottes cuites. Enfin, si on peut dire, puisqu’il s’agissait en fait d’une histoire d’hippopotames. » Après un séjour rocambolesque en clinique psychiatrique, Yves et Céline sont désormais installés dans le Var pour profiter du calme et du soleil. Ayant appris que le riche propriétaire de la Villa Larsen recherchait un couple de gardiens, ils n’ont pas hésité une seule seconde. Et ils ont invité le reste de la bande de l’abribus à y venir pour de joyeuses retrouvailles. Tout se passe pour le mieux, jusqu’à ce qu’Yves découvre des faisans auxquels on a crevé les yeux dans le jardin de la Villa. Faisans qui lui rappellent amèrement les sangliers morts de la clinique... En face, sur l’île du Levant, le groupe Amabed observe. Quatre universitaires ont découvert une falsification des écrits de Voltaire dont l’auteur n’est autre que le propriétaire de la Villa Larsen, Yann Williamsburg, grand spécialiste de Voltaire. Si le faussaire en a profité pour s’en mettre plein les poches, ces légères modifications ont coûté leurs carrières universitaires aux membres du groupe Amabed. Yann Williamsburg doit payer, et au prix fort ! |
| le larousse des desserts by pierre herme: Encyclopedia of Chocolate Ecole Grand Chocolat Valrhona, 2018-09-04 The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate. Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume. |
| le larousse des desserts by pierre herme: Baking Dorie Greenspan, 2006 Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary. |
| le larousse des desserts by pierre herme: La Tartine Gourmande Béatrice Peltre, 2014 What could be sweeter than a life nourished by food and friendship? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer--the wholesome foods that feed us in body and soul and that deepen our connections to the people and places we love. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. Expand your gluten-free repertoire by using whole grains like amaranth, quinoa, millet, buckwheat, rice, and nut flours, which lend surprising depth of flavor and nutrients, even to desserts. With nearly 100 gratifyingly nutritious recipes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world. Though Béa's style is largely inspired by her native France, you'll find a wide array of influences, as she brings creative twists to classic recipes--all while remaining effortlessly healthful and balanced--Amazon. |
Nostalgia & History > History of P & LE passenger service
1) The P & LE commuter train during its final days in July 1985. This is the morning train arriving into Pittsburgh. 2) The P & LE's Pittsburgh station in 1978. Although the Grand Concourse …
Nostalgia & History > P&LE Gateway Yard - Trainorders.com
Gateway Yard was a busy place into the late 1970's, until the collapse of the steel industry around Pittsburgh and Youngstown devastated P&LE's main source of business. P&LE survived until …
The last W&LE Kodachrome - Trainorders.com
W&LE 2662 is always an interesting engine to see, adding an odd variety of color to Wheeling & Lake Erie's trains, sometimes with blue ex-EMDX engines, or grey ex-KCS and recently bought …
B&LE Saxonburg, PA and US Steel Sintering Plant - Trainorders.com
A B&LE crew is using three SD9's to assemble a train of sinter for North Bessemer. The yard is full of empty B&LE hoppers waiting for sinter loads. Also visible in the yard is a string of …
Nostalgia & History > W&LE West End Branch - Trainorders.com
The W&LE had leased a few Wisconsin Central SD45's in the early days and we see WC #1724 headed down the branch and crossing Steuben Street in Pittsburgh's West End neighborhood. …
Rolling good through the neighborhood (W&LE) - Trainorders.com
Hot on the heels of the NKP 765 deadhead move was this Carrollton (Ohio) empty stone train, shown passing through the backyards (and front yards) of Navarre, Ohio on 05-05. Wheeling …
Orrville, Ohio - NS/W&LE - Trainorders.com
Here are images from two trips that included Orrville, Ohio. The Norfolk Southern images are from May 1, 2025 while the Wheeling and Lake Erie train image is from April 24, 2025. 1) NS 6347 …
NKP 765 Ferry Move - May 5, 2025 (Part Two) - Trainorders.com
May 5, 2025 · Sometimes a railfan has to settle for a less-than-perfect location to get out of other railfans' views. It is Monday May 6, 2025, and NKP 765 is southbound on its ferry move from …
W&LE 35th Anniversary Employees' Excursions (Part Three)
W&LE 35th Anniversary Employees' Excursions (Part Three) Author: refarkas This is the second of three trips of the Wheeling and Lake Erie employees' excursions to celebrate thirty-five …
W&LE 35th Anniversary Employees' Excursions (Part Four)
It is May 10, 2025 in Brewster, Ohio where this is the end of the second trip of NKP 765 on the W&LE. She is being towed backwards to the station, so those on the third trip can board …
Nostalgia & History > History of P & LE passenger service
1) The P & LE commuter train during its final days in July 1985. This is the morning train arriving into Pittsburgh. 2) The P & LE's Pittsburgh station in 1978. Although the Grand Concourse …
Nostalgia & History > P&LE Gateway Yard - Trainorders.com
Gateway Yard was a busy place into the late 1970's, until the collapse of the steel industry around Pittsburgh and Youngstown devastated P&LE's main source of business. P&LE survived until …
The last W&LE Kodachrome - Trainorders.com
W&LE 2662 is always an interesting engine to see, adding an odd variety of color to Wheeling & Lake Erie's trains, sometimes with blue ex-EMDX engines, or grey ex-KCS and recently bought …
B&LE Saxonburg, PA and US Steel Sintering Plant - Trainorders.com
A B&LE crew is using three SD9's to assemble a train of sinter for North Bessemer. The yard is full of empty B&LE hoppers waiting for sinter loads. Also visible in the yard is a string of …
Nostalgia & History > W&LE West End Branch - Trainorders.com
The W&LE had leased a few Wisconsin Central SD45's in the early days and we see WC #1724 headed down the branch and crossing Steuben Street in Pittsburgh's West End neighborhood. …
Rolling good through the neighborhood (W&LE) - Trainorders.com
Hot on the heels of the NKP 765 deadhead move was this Carrollton (Ohio) empty stone train, shown passing through the backyards (and front yards) of Navarre, Ohio on 05-05. Wheeling …
Orrville, Ohio - NS/W&LE - Trainorders.com
Here are images from two trips that included Orrville, Ohio. The Norfolk Southern images are from May 1, 2025 while the Wheeling and Lake Erie train image is from April 24, 2025. 1) NS 6347 …
NKP 765 Ferry Move - May 5, 2025 (Part Two) - Trainorders.com
May 5, 2025 · Sometimes a railfan has to settle for a less-than-perfect location to get out of other railfans' views. It is Monday May 6, 2025, and NKP 765 is southbound on its ferry move from …
W&LE 35th Anniversary Employees' Excursions (Part Three)
W&LE 35th Anniversary Employees' Excursions (Part Three) Author: refarkas This is the second of three trips of the Wheeling and Lake Erie employees' excursions to celebrate thirty-five …
W&LE 35th Anniversary Employees' Excursions (Part Four)
It is May 10, 2025 in Brewster, Ohio where this is the end of the second trip of NKP 765 on the W&LE. She is being towed backwards to the station, so those on the third trip can board …
