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Pierre Hermé - macaron : the ultimate recipes from the master pâtissier / photographs by Laurent Fau and Bernard Winkelmann ; recipe text and artistic direction by Coco Jobard ; translated from the French by Zachary R. Townsend.

By: Hermé, Pierre [creator.]Contributor(s): Jobard, Coco [author.] | Fau, Laurent, 1968- [photographer (expression)] | Winkelmann, Bernhard [photographer (expression)] | Townsend, Zachery R [translator.]Material type: TextTextLanguage: English Original language: French Publisher: New York : Stewart, Tabori & Chang, 2015Description: 262 pages : illustrations (colour) ; 30 cm + 2 instruction sheets (folded)Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781617691713 (hbk.) :Other title: MacaronSubject(s): Macarons | Food and Drink | Food and DrinkDDC classification: 641.8'654 Summary: The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions.
Holdings
Item type Current library Home library Shelving location Class number Status Date due Barcode Item reservations
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.8654 HER (Browse shelf(Opens below)) Available 06373976
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.8654 HER (Browse shelf(Opens below)) Available 06373984
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.8654 HER (Browse shelf(Opens below)) Available 06373992
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.8654 HER (Browse shelf(Opens below)) Available 06374018
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 641.8654 HER (Browse shelf(Opens below)) Available 06374026
Total reservations: 0

Includes index.

The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions.

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