I blew my “pastry” money for this month on Pierre Herme’s PH . If you are unsure, and if you have Patisserie of Pierre Herme (or Bau’s. 20 May Read the Has anyone here ever used ph10 pâtisserie by Pierre Herme? discussion from the Chowhound Home Cooking food community. the plate dessert. Superbly illustrated for easy references, the boul-r will hold the attention of both the amateur and Pierre Bourdieu/Jean Claude Passeron.

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Working through books with an online translator is not a fun job. Goodreads helps you keep track of books you want to read. But it’s an incredible book. I’ve tried a few of these recipes, and like all PH books, and they all work beautifully. Uzi Azar marked it as to-read Oct 25, In “Patisserie” there are no sections on chocolate candiesplated desserts, or poerre creams. Sign In Sign Up.

Ph Pâtisserie Pierre Hermé by Pierre Hermé

Nurzetty Khairi rated it really liked it Aug 29, Out of all the cookbooks I have, savoury and pastry, it’s the one I refer to most. Oh the joy of having books in other languages Irina Teles rated it really liked it Feb 16, Has anyone seen this cookbook anywhere? I think you are more skilled than me, so maybe you wouldn’t learn anything from the pictures of equipment and diagrams and things in “Patisserrie” so as always it depends on the reader.


Yes, my password is: Escoffier’s 40 minute scrambled eggs. Not much on technique here, this is purely a recipe book. Theresa marked it as to-read Feb 25, Cast Iron pan on gas stove -hot spots masseurchefNov 8, at 7: Nature rated it really liked it May 07, Then it has smaller sections petit fours, macaroons and ‘vieniosserie” THe macaroons in “Patiserrie” are more basic than in ph10, more about the macaroon than the ganache.

Of course that’s what most of my books are for, I rarely use the actual complete recipes so maybe this would be a good one to add to the collection.

PH10 Patisserie – Pierre Herme.pdf

Also, “Patisserie” is somewhat better at teaching, for example showing diagrams of the cake layers along with photographs. Gaetano rated it it was amazing Feb 28, Posted February 17, That, and I already have the basic technique for mousses and creams more or lessso the fact that this book doesn’t teach plerre technique is OK.

I have no idea why they blurred the name. Do you happen to make macarons as well? Most recipes use invert sugar. Skip to main content. Oyabun rated it really liked it Sep 30, And the pictures are just as beautiful and the recipes are just as imaginative.

I think you can get it from here pretty easily. Posted February 22, The books are in great shape! Alex Garrett-Jones marked it as to-read Feb 05, Sean Massullo marked it as to-read Oct 28, Daniel Vail rated it it was amazing Dec 16, Where is this number from?? No trivia or quizzes yet. I did have some patience though. I have his other expensive book Patisserie of Posted April 1, These advertising-free forums are provided free of charge through donations from Society members.


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Want to Read Currently Reading Read. The ranking the item receives does describe the ite That, and it’s a ‘french meringue’ macaroon recipe instead of Italian meringue macaroon recipe. Diego Abbate marked it as to-read Feb 06, For me this was disappointing since I love how PH pairs flavors.

Posted April 9, Famous in France, Japan and the United States, the man that Vogue called “the Picasso of Pastry” revolutionized pastry-making with regard to taste and modernity.

Mansour marked it as to-read Jan 31, With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. An incomplete version was published in I think but even the that version seems lackluster for the few recipes it does cover. Honestly, I think it’d be a very difficult undertaking.