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“The Picasso of Pastries, Chef Pierre Hermé combines flavors with an artistic flair. . . . A pastry legend long before he put his name on the top of a store marquee.” —Wall Street Journal
The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons.
In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé’s masterful inventions. Can you imagine making these yourself?
- Hazelnut oil and green asparagus macaron
- Mandarin olive oil macaron
- Mint and pea macaron
- Green tea, black sesame, and puffed rice macaron
- Strawberry and wasabi macaron
- Green apple and lovage macaron
- Espelette pepper/chili and lemon gelee macaron
- Pumpkin and corn macaron
- Fennel and lemon macaron
- Arugula, mint, green apple, and cucumber macaron
- And more!
Beautiful enough to display on your coffee table, this is a cookbook to be used and used and used. Amazing for beginners, it’s also a must for serious macaron bakers. Hermé includes a kitchen guide, step-by-steps recipes with lavish photography, and much more. If you want to take a step up to a new world of creativity and lusciousness, this is a book for you.
Includes a removable step-by-step guide to techniques used throughout the book.
About the Author
Pierre Hermé is France’s top pastry chef, dubbed the “Picasso of Pastry” by Vogue. His creations, such as the Ispahan macaron (rose, lychee, and raspberry), are the haute couture of the pastry world. He has published numerous books, including Pierre Hermé Pastries and Desserts by Pierre Hermé.