My Best: Pierre Hermé

Front Cover
Harry N. Abrams, Jan 12, 2016 - Cooking - 112 pages
Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Herme. These are among the world s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasse s famous vegetable cookpot and Herme s ispahan to Ripert s bluefin tuna and Boulud s sea bass, each volume in "My 10 Best "offers a master s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
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About the author (2016)

Pierre Herm , heir to four generations of Alsatian bakers and p tissiers, started his career at age 14 as an apprentice to the renowned Gaston Len tre. Celebrated in France, Japan, and the United States, Herm , who was dubbed the "Picasso of Pastry" by Vogue, has brought new taste and modernity to the world of pastry. He has published a dozen books, including one volume devoted to his signature flavor, Ispahan, a combination of rose, raspberry, and litchi that has been adopted by pastry chefs everywhere. He has shops in cities around the world.

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