Herme, Pierre & Greenspan, Dorie. Chocolate Desserts by Pierre Herme. Little Brown & Co: Boston, USA 2001. Folio HC 288pp. VG/VG
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 their own.
A fourth-generation pastry chef from Alsace, Pierre Herme began his career at the age of fourteen with Gaston Lenotre. His extraordinary creativity and desire to pass on his knowledge of haute patisserie have won him the respect and esteem of all his fellow pastry chefs and the admiration of connoisseurs.
For his universally acclaimed talents, Pierre Herme has become famous the world over and achieved recognitiion as the French chef who brought baking into the 21st century. Using meticulously selected and applied ingredients, as well as precise, detailed methods and simple unostentatious presentations, Pierre Herme, guided 'by pleasure alone', has invented a unique world of flavours, sensations and delight.
Author Website: www.pierreherme.com