Pierre Hermé Pastries (Revised Edition) Hardcover – 16 Nov. 2012

Having just finished making the Montebello cake that I tried at Pierre Herme's shop back in Paris i'm delighted to say that the results matched the flavour and aroma of that cake back in the French capital.The book itself is stunning in its presentation and photography, with recipes this technical its always good to have a clear picture of what you are trying to achieve.This isn't a book for pastry novices but with confidence and baking know-how you can create some of the finest cakes gracing the shelves of French patisseries around the world such is Herme's reputation.My only slight criticism of the book would be the obvious translation from French to English but its not too tricky to work out, things such as 'crème patissiere powder' (custard powder) and vanilla bean (vanilla pod) etcPurchasing this book could just be the best thing you ever do.

The book include a lot of original and delicious receipts from world-known chef. All of them is possible to make at home and get a good result. The book has clear explanation how to achieve a goal.The book has very beautiful photos and it's pleasure to read this boor.Each pastry which was prepared by Pierre Herme's receipts gives you an unforgettable taste sensation.I highly recommend this book!

WOW! This book is good enough to EAT! Everything in here is so pretty and contrary to what I initially thought, is pretty managable to do at home. Very happy with this book and I would recommend it to anyone who would like to challenge themselves to make high-end desserts.

This book is probably the best dessertbook ive read in a while. It has a greater variety in pastries than most books ive ever seen and the photography and intricacies of the desserts are stunning masterpieces. that being said, there are some drawbacks:1) the size of the thing - he book is easily >1kg and is a massive book to hold (I can see that artistically, landscape makes things easier to read and more stylish but practically, it is a nuissance);2)basics- this book assumes you have some degree of knowledge about cooking and in turn dont be shocked to see a few methods youve never come across3)- recipes - a lot of ingredients in this book are questionable (e.g. potato starch as a cake ingredient), and regarding certain recipes (notably coloured macarons), it is very hard to obtain a lot of ingredients, be it practically (ie powdered food colouring suitable for veggies and vegans) or financially (valrhonna chocolate).Despite these drawbacks, I would recommend that anyone who likes baking should get this book, be it for the recipes, or to drool over the photography and food porn that is patisserie.

Some recipes need more time as usual baking, but trust me, it is worth it. Sacher cake is much better than original from Vienna :)

This is a beautiful book with plenty to inspire the avid home baker. However, it is unfortunately littered with errors that limit it's practical use in the kitchen (have a look at some of the reviews from amazon.com). As some of these recipes will eat up a significant chunk of time and money you want to be certain that they'll actually work.A revised edition has now been released. I have yet to get a copy myself; would anyone who's purchased it be kind enough to say if adequate corrections have been made to warrant a purchase?

DID THE CHEESECAKES IN THE BOOK. BOTH DONE PERFECTLY! NOT THAT HARD THAN IT LOOKS LIKE. I AM NOT A PROFESSIONAL AND I DEFINITELY RECOMMEND IT TO YOU!!!

Beautiful book - esp. as a coffee table book

Buen libro, trae para todo tipo de postres . No es libro técnico. Buenas recetas, bonita impresión.

As receitas podiam ser mais detalhadas e com fotos passo a passo

Il libro di ricette di un maitre patissier. L'ho regalato a mio marito, executive chef, dopo che una pasticcera di Hermé aveva collaborato 3 giorni da lui ed era rimasto colpito dai dessert. Ricette spiegate bene, sia la versione classica che, a fronte, la rivisitazione di Hermé

Clear, concise and easy to follow. Lots of gorgeous photos.

Fantastic book 10/10. Great recipes. Big pictures. Nice backstories. Pierre Hermé is a genius Would recommend