The Larousse of Chocolate - Recipes, Techniques, and Tips (French edition) by Pierre Hermé

Dive into the delicious world of Pierre Hermé with The Larousse Chocolate – Recipes, Techniques, and Tips. A true culinary reference, this book establishes itself as a bible for all cooking enthusiasts. chocolate pastry, whether they are amateurs or experienced.

In this work, Pierre Hermé offers a comprehensive journey around the chocolate, alternating between tradition, creativity, and technical mastery.

Timeless classics

Discover the iconic recipes that have been passed down through generations: Black Forest cake, brownies, tiramisu, profiteroles… So many chocolate desserts which remain must-dos to accomplish at home.

The absolutely foolproof simplest recipes

Ideal for budding cooks as well as those in a hurry, this chapter offers easy and quick recipes: soft chocolate cake, chocolate pots, chocolate and pear tart…

The originals with surprising flavors

Pierre Hermé pushes the boundaries of indulgence with bold creations: chocolate and lavender cream, white chocolate truffles with matcha green tea and pistachios, as well as subtle sweet and savory combinations.

The recipes of prestigious guests

Renowned chefs contribute to this work, further enriching the diversity of offerings: bitter chocolate fondant by Olympe Versini, chocolate friantines by Philippe Conticini, duck foie gras in a cocoa nib crust with chocolate sauce by Hélène Darroze…

The illustrated tips and techniques

Each gesture is explained step by step, with clear and precise illustrations. A true course in chocolate pastry to learn how to temper, shape, mount, and magnify this exceptional product.

The essentials to know about chocolate

In addition to the recipes, the book offers an exploration into the history of the cocoa, its manufacturing secrets and its nutritional benefits. A documentary part that enriches culinary practice.

About the author

Pierre Hermé, Nicknamed the "Picasso of Pastry" by Vogue magazine, he is recognized as one of the world's greatest pastry chefs. An heir to a line of Alsatian baker-pastry chefs, he began at the age of 14 under Gaston Lenôtre before becoming a pastry chef at Fauchon, then collaborating with Ladurée. With his own establishments in Paris and Tokyo, he revolutionizes the art of pastry by simplifying decorations and creating unique combinations. His iconic creations, such as the Ispahan macaron, have earned him international acclaim.

Book features

• Type of work : Cookbook, pastry

• Title : The Larousse Chocolate – Recipes, Techniques, and Tips

• Author : Pierre Hermé

• Format : Connected

• EAN13 : 9782035978363

• ISBN : 978-2-03-597836-3

• Editor : Larousse

• Publication date : October 2, 2019

• Collection : Larousse of... Cooking/Cuisine

• Number of pages : 368

• Dimensions : 26.8 x 20 x 3.2 cm

• Weight : 1634 g

• Language : French