Desserts by Pierre Hermé by Pierre Hermé and Dorie Greenspan

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Notes about this book

  • Eat Your Books

    2002 James Beard Award Nominee, 1999 International Association of Culinary Professionals (Cookbook of the Year), 2001 Gourmand World Cookbook Award (Cookbook of the Year)

    See Recipe Girl's take on Meyer lemon loaf from this cookbook.

Notes about Recipes in this book

  • Sweet tart dough

    • Melanie on May 29, 2014

      This dough is pretty much perfection. Instructions are detailed. Makes enough dough for 3-4 tarts, excess pastry can be frozen for later use.

  • Lemon cream

    • Melanie on May 29, 2014

      This lemon cream is perfect - will make again despite the effort required.

  • Rice tart imperatrice

    • Melanie on May 29, 2014

      I made this recipe because I had the ingredients at hand and it looked interesting - it's a rice pudding tart with peppered strawberries to decorate. I thought this was ok - preferred the base to the topping - but would make alterations if trying again.

  • Chocolate-nut loaf

    • ashallen on August 11, 2019

      I didn't care for this cake. The texture was on the dry side - I'd underbake it as much as possible were I to make it again. The chocolate flavor was too mild (for me). The recipe does not call for salt - I added 1/4 tsp and it still didn't seem sufficient. And the nuts had an unpleasantly chewy texture.

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  • ISBN 10 0316357200
  • ISBN 13 9780316357203
  • Published Mar 04 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company

Publishers Text

1999 IACP Award Winner! -- Cookbook of the Year!

The first cookbook in English by the greatest French pastry chef. Pierre Herme is acknowledged to be the greatest pastry chef in France, and at long last he divulges his recipes for more than one hundred divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions, and traditionally holiday creations. His chapter on dessert fundamentals, such as perfect tart dough, buttercream, and meringue, will prove indispensable for any baker.

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