Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Scout_21

Pierre Hermé's "Macarons"

Recommended Posts

Amazon.ca had it back in stock a few weeks ago, but now it's selling for 60 CDN and with a long wait. That usually means that they are hoping to get some more but don't count on it. Hopefully a second printing will come out soon for those that haven't picked it up yet.

Share this post


Link to post
Share on other sites
Amazon.ca had it back in stock a few weeks ago, but now it's selling for 60 CDN and with a long wait.  That usually means that they are hoping to get some more but don't count on it.  Hopefully a second printing will come out soon for those that haven't picked it up yet.

The books ( livres) page on the Pierre Herme site doesn't have the 'Mac book pictured on it at the moment either.

The second printing idea makes sense, I was thinking maybe it might get a softcover release too.

That would be pretty happening.

Share this post


Link to post
Share on other sites

I want it but, since it's not likely to show up in English, I probably won't get it. Translating is a pain in the butt, I did quite a bit of it with Los Postres de El Bulli and don't like the thought of doing it again. I don't do macs often anyway, I'd mainly buy it to be inspired by his creations.

Share this post


Link to post
Share on other sites

Its stupid. Do they not like money!

Share this post


Link to post
Share on other sites

Well, I can kinda understand. They don't usually translate most english cookbooks into french/spanish/etc. either... which may suck for some people that don't read english. Would be nice to have it though.

Share this post


Link to post
Share on other sites
I want it but, since it's not likely to show up in English, I probably won't get it. Translating is a pain in the butt, I did quite a bit of it with Los Postres de El Bulli and don't like the thought of doing it again. I don't do macs often anyway, I'd mainly buy it to be inspired by his creations.

Tri2Cook, translating Macaron is a *much* easier task than Los Postres. Macaron is pretty light (all being relative) and there's a lot of visual support.

Share this post


Link to post
Share on other sites
Well, I can kinda understand. They don't usually translate most english cookbooks into french/spanish/etc. either... which may suck for some people that don't read english. Would be nice to have it though.

Yes, I agree with lamington, the 'mac book is much easier to translate and once you understand the basics it's all there.

"Los Postres..." was much harder because in most (all?) free online translators Catalan Spanish isn't really supported.

For me, the flavor profiles and layout in "Macaron" impressed me so much that "PH10" kind of let me down.

edited to add...

PH's e-gourmandises side of his online presence still has "Macaron", at 29.90 euro to boot!


Edited by tan319 (log)

Share this post


Link to post
Share on other sites

Dumb question time~

I never ordered anything from another country (I live in the US) I would love to order this book and have no problems working to get a translation. How would you order this book, being from the US, would I just pay in dollars what the exchange rate would be? Would they charge my credit card the amount in dollars, taking care of the exchange rate difference themselves?

Thanks!

Share this post


Link to post
Share on other sites

You would just use your card and they will get it approved for the exchange amount.

No different then ordering from Amazon,

Good Luck!

Share this post


Link to post
Share on other sites

Looks like I waffled over this one for too long. I finally decided I want it and now I can't find it anywhere.

Share this post


Link to post
Share on other sites
Looks like I waffled over this one for too long. I finally decided I want it and now I can't find it anywhere.

If you know someone in France - there is a used copy on Amazon.fr - quite reasonable - but they will only ship to an address in France.

Share this post


Link to post
Share on other sites

Thanks Kerry but I don't know anybody in France... unless Quebec counts. :raz::biggrin:

Share this post


Link to post
Share on other sites
Looks like I waffled over this one for too long. I finally decided I want it and now I can't find it anywhere.

Hey!! I just headed over to Amazon.ca and it's still there! (I hope they update their stock indicators, though.)

Share this post


Link to post
Share on other sites
Looks like I waffled over this one for too long. I finally decided I want it and now I can't find it anywhere.

Hey!! I just headed over to Amazon.ca and it's still there! (I hope they update their stock indicators, though.)

Don't think it's in stock though.

Share this post


Link to post
Share on other sites

It sucks the way people start ramping up prices as soon as somethings looks like it's going out of print.

FWIW, I still think a soft cover version might show up.

This has been an immensely popular book.

I wonder if that used 28e one on Amazon.fr could be picked up if you ordered the pickup from Chronopost yourself?It looks like Fnac has a copy or more for 28e

Share this post


Link to post
Share on other sites
It sucks the way people start ramping up prices as soon as somethings looks like it's going out of print.

FWIW, I still think a soft cover version might show up.

This has been an immensely popular book.

I wonder if that used 28e one on Amazon.fr could be picked up if you ordered the pickup from Chronopost yourself?It looks like Fnac has a copy or more for 28e

I don't speak enough french to order from FNAC.

Share this post


Link to post
Share on other sites

If you're still in a bind and you really want it, try calling Kitchen arts and Letters in New York and see if they still have stock (last I checked was March, and they did).

Share this post


Link to post
Share on other sites
I can get a copy for you in Japanese if you want. . .

Thank you for the offer but I'll have a tough enough time with French (which is the main reason it took me so long to decide to get it), I wouldn't stand a chance with Japanese.

Jumanggy: I'll look into that, thanks!

Share this post


Link to post
Share on other sites
It sucks the way people start ramping up prices as soon as somethings looks like it's going out of print.

FWIW, I still think a soft cover version might show up.

This has been an immensely popular book.

I wonder if that used 28e one on Amazon.fr could be picked up if you ordered the pickup from Chronopost yourself?It looks like Fnac has a copy or more for 28e

I don't speak enough french to order from FNAC.

FNAC should (?) have a page available to order in English.

Amazon.fr does.

The Kitchen Arts and Letters idea sounds best though.

Share this post


Link to post
Share on other sites

As the FNAC site lists the title as taking 4-8 days to despatch, I would assume they don't keep it in stock and just order it from a distributor. As the book appears to be out of print, it is very unlikely they would be able to obtain a copy for you.

I'm in Paris right now and haven't seen the book anywhere. The fact that PH's own website doesn't list the book for sale also indicates that it's probably a lost cause except where a shop has old stock.

Share this post


Link to post
Share on other sites

The book is back on the Pierre Hereme website. I tried ordering it today - we'll see what happens.

Share this post


Link to post
Share on other sites
Can't read a word of French ...

Just to endorse the voices here that touched on the point, many French cookbooks are highly accessible to English-readers for the same reason cookbooks of other languages are accessible: recipes use limited vocabularies. Also, anyone who speaks English already has some French vocabulary anyway, consciously or not (it was one of the major feeder languages into modern English) -- you can progress fast with the aid of a dictionary, and if you actually use the cookbook, new vocabulary tends to "stick" and stay with you.

I don't have this book, but found the point above to be true with many others I have in French, a language I otherwise know very little, as well as for other languages. The obstacle of cookbook language difference is smaller than it may seem if you haven't tried it.

By the way, I think macarons are popular around the San Francisco area, people post about them on food blogs and shops feature them. (Until reading this thread I didn't realize they were considered a rare or lost art.)

Share this post


Link to post
Share on other sites

They wrote me after I inquired. Here is the link:

http://www.pierreherme.com/e-gourmandises/...194316ph1502853

Unfortunately, no shipping to North America - they hope to change this. Not available at amazon.com or amazon.ca either.

I'm having a friend in London pick it up and mail the book to me.

I also asked about the PH10 book but they currently have no plans to reprint it.

Cheers!

Share this post


Link to post
Share on other sites

PH10 is out of print already???

'Mac is a fantastic book, hope you enjoy it!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By CCB
      I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
    • By KennethT
      Is there a discussion in the book about the purpose of adding ascorbic acid?  I just saw the contest #2 in which the recipe called for it.  I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid.  Does it act as a gluten relaxer?  Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
    • By quiet1
      We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them  ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
       
      I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
    • By Raamo
      HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
      *****
       
      Figured I don't need to dump all this into the contest thread - so I'll post here.  My journey to making my first MC loaf.
       
      Her's the poolish after >12 hours:

       
       
      Not pictured - water with yeast in it below the bread flour and poolish

       
      That went into the mixer and not long later I had a shaggy mass:
       

       
      That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
       
      Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
       

       
      Proofed it in the oven - I have a picture of that but it's just foggy window oven
       
      Then it went into the oven, here it is at max temp - 450 with steam turned on.
       

       
      Completed loaf:
       
      \
       
      And the crumb - this is awesome bread:

       
    • By gibbs
      I got my copy of Eleven Madison Park: The Next-Chapter earlier this year and have enjoyed reading through it several times. 
      As a result, I have been considering getting the version published in 2011 for Christmas, however, I am not sure if it is a duplicate of the recipe book included with the next chapter set. 
      So I am wondering if somebody has access to both if they would be able to advise me whether the recipes are duplicated between the two books.
  • Recently Browsing   0 members

    No registered users viewing this page.

×