Cover image for Chocolate desserts by Pierre Hermé
Chocolate desserts by Pierre Hermé
Hermé, Pierre.
Personal Author:
First edition.
Publication Information:
Boston, MA : Little, Brown, [2001]

Physical Description:
xiv, 288 pages : color illustrations ; 29 cm
General Note:
Includes index.
Added Author:

Format :


Call Number
Material Type
Home Location
Item Holds
TX773 .H4397 2001 Adult Non-Fiction Cooking

On Order



Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious this collection will introduce you to the myriad delights of Pierre Herme's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his perfect pitch when it comes to sweetness, tartness and chocolatey-ness.

Author Notes

He is renowned as France's premiere pastry chef. He has published four books in France, including the Larousse of Desserts & his award winning Desserts by Pierre Herme was his first book published in America.

(Bowker Author Biography)

Reviews 2

Publisher's Weekly Review

Celebrated as one of France's greatest (and most prolific) pastry chefs, Herm? delivers a spectacular collection of recipes celebrating most magical ingredients. In their second collaboration (after Desserts by Pierre Herm?), Greenspan, a food writer and author, has carefully translated metric measurements and faithfully interpreted French ingredients for the American home cook. She describes the recipes' cultural and technical aspects and includes comments from Herm? that shed light on the origin or capture the essence of an ingredient. As in their earlier book, the recipes range from simple to complex, but all are signature Herm? with their finely tuned marriage of the "three Ts": taste, temperature and texture. There are some truly special desserts like the Plaisir Sucr? (Sweet Pleasure), five distinct textural layers of milk, hazelnuts, sugar and chocolate, or a concoction after the Italian Granita that includes whiskey and a whimsical topping of Rice Krispies home versions of the inventions that established Herm?'s reputation. From the ethereal moist-centered chocolate "Suzy's" Cake to the Moist Nutty Brownies, cooks will be surprised by the simple methods and ingredients. Classics such as Chocolate ?clairs are impeccably rendered and often freshly interpreted, such as the unusual "inverted" puff pastry in the Chocolate Mille Feuille (Napoleons). The book is full of connoisseur knowledge about cocoa demonstrated by cosmopolitan ideas like the beautifully layered Criollo, named after the rarest and most prized Latin American cocoa bean, but it also contains a section of base recipes and a glossary of ingredients and terms. Amateurs will appreciate the careful instructions; storage tips will help professionals. Beautiful full-page illustrations are a siren call to cooks of all stripes. (Sept. 20) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Renowned French pastry chef Herm and cookbook author Greenspan (Baking with Julia), previous collaborators on Desserts by Pierre Herm, have teamed up again to create their second book for chocolate lovers. In over 75 inspiring recipes, Herm focuses on the three factors influencing the creation of all of his desserts taste, texture, and temperature. The recipes range from Herm's own fantastic creations, such as the Gteau St. Honor, to classics with a twist, as seen in his Chocolate Mille Feuille and Pistachio Waffles with Chocolate Cream. The recipes are well written and easy to follow for beginning and advanced cooks alike and include cakes, cookies, tarts, puddings, candies, frozen desserts, drinks, and base recipes to build on. Also of value is a dictionary of terms, techniques, equipment, and ingredients, as well as a source guide. While many of the recipes in this book are decidedly European, all have been written for the American home kitchen. Filled with numerous larger-than-life color reproductions, this book will be enjoyed by those who like to read cookbooks as well as those who like to bake. Recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.