Pierre Hermé’s Vegan Pastry
Product ID: 666584777
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A collection of delicious vegan pastries from reknowned pastry chef Pierre Hermé.Since 1998, Pierre Hermé has been revolutionizing the world of patisserie with his famous macarons, his ‘Haute-Pâtisserie’, notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Hermé offers a new story of gourmet patisserie created with vegetal products.What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture.He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Cowritten with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons...Pierre Hermé’s work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet’s pleasure.
| Best Sellers Rank | #3,477 in Food, Drink & Entertaining (Books) |
| Country Of Origin | United Kingdom |
| Dimensions | 21.51 x 2.44 x 26.31 cm |
| Importer | Bookswagon, 2/13 Ansari Road, Daryaganj, New Delhi 110002, [email protected], 01140159253 |
| Isbn 10 | 1911714163 |
| Isbn 13 | 978-1911714163 |
| Item Weight | 1 kg 200 g |
| Language | English |
| Packer | Bookswagon, 2/13 Ansari Road, Daryaganj, New Delhi 110002, [email protected], 01140159253 |
| Print Length | 256 pages |
| Publication Date | 30 November 2024 |
| Publisher | Grub Street |
User
A handsome, but advanced level, guide
This is advanced level requiring speciality ingredients, strong technique and the correct tools and equipment. However if you have the desire, there are unique and impressive results to be had.
User
A Fantastic Vegan Pastry Book—Almost Perfect
The book is excellent and highly pragmatic. It is tailored for those seeking a deep dive into haute cuisine, particularly in the realm of high-end pastry. While some ingredients are quite specific, such as Guérande fleur de sel and Piedmont hazelnuts, they are easily replaceable. Others, however, are less common, including dextrose, agar-agar, pectin, espelette pepper, Bombay curry, potato protein, chickpea flour, and silken tofu.One particular recipe caught my attention because it is not vegan. Pierre was aware of this and justified his choice by stating, “I decided to use honey from the Corsican Maquis for its distinctive flavor” in the Atlas Garden Baba recipe. While this does not diminish the overall quality of the book—which is truly outstanding—I was slightly disappointed not to see the author’s creativity applied to finding a vegan alternative in this case. Because of this, I deducted one star. However, if this detail does not bother those looking for high-end vegan pastry, the book is undoubtedly worth five stars.
User
What a book!!!
I pre-ordered this book a few months ago, couldn't wait to receive it. This is a big book with photos for each recipe.This book is for professional chefs (which I am not), but I will attempt at making some recipes anyway. Mind you, it requires special ingredients like deodorised coconut oil, potato protein, Guérande Fleur de Sel, white almond butter, pectin NH etc.The photos are works of art.I believe making these recipes is going to be a bit expensive, but probably worth it.Overall, this is an amazing book. Well done.Thank you for publishing it!
User
Excellent high quality professional French style
Excellent professional vegan French pastry style. I am enjoying making these desserts with proper integration of beauty, taste, and texture.
User
Lovely book.
Not tried any of the recipes yet but I will.
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