English
- إرجاع مجاني بسهولة
- أفضل عروض
المواصفات
| الناشر | Flammarion |
| رقم الكتاب المعياري الدولي 13 | 9782080202741 |
| اللغة | الإنجليزية |
| وصف الكتاب | Renowned French pastry chef Pierre Herme 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 patissier Pierre Herme has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herme 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 patisserie. 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 eclair 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 Herme's extraordinary chocolate repertoire. |
| محتويات العلبة | Book |
| رقم الطبعة | 01 |
| تاريخ النشر | 2016-11-22 |
بني فاتح غلاف صلب الإنجليزية - 2016-11-22
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