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Macarons
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Macarons
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Description
Pierre Herm233is universally acknowledged as
the king of French pastry with shops in Tokyo,
Paris and London. He is the best, and has even
been described as a couturier of pastry. This is
a man at the top of his art and there is no
question his macarons are in a league of its own.
Macarons are the aristocrats of pastry these
brightly colored, mini meringues, daintily
sandwiched together with gooey fillings, have
become a holy grail for cookery fanatics and
there are even food blogs dedicated to them. Now
for the first time, all the macaron recipes from
this most celebrated French p226tisier are
published in English. The French language edition
has been one of the most sought after cookbooks
of recent years. And just like Pierre
Herm2338217s famous macarons, it would be
difficult for any macaron book to surpass this
one. There are 200 pages of recipes and beautiful
food photography, and because making macarons is
mostly about technique, rather than just
a standard recipe, readers will appreciate the
32-step-by-step photo-illustrated instructions
for making shells and fillings. All the classics
are here like dark chocolate, praline, coffee,
and pistachio, but others feature the more
unusual macarons that Herm233is justly
famous for Isfahan is one, with lychee, rose and
raspberry, Arabesque with apricot and
pistachio, Satine with passion fruit, orange and
cream cheese, Mandarin and pink pepper,
black truffles, balsamic vinegar as well as a
bright-green macaron filled with fresh mint.
Anyone interested in making macarons will find
Pierre Herm2338217s the best book in print.