• 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.

Sign in to follow this  
Followers 0
aprilmei

Pierre Herme pastry books

22 posts in this topic

I was in Paris recently and visited the Pierre Herme pastry shop. Gorgeous stuff - expensive, but there was a line of customers out the door (admittedly, though, it's a very small shop). The pastries are beautiful and really delicious. Anyway, they had his book, La Patisserie de Pierre Herme (in French/English) selling for 114 euros, so I bought it (it sells on Amazon for $179 so I saved about $50, but damn, was it heavy!!). Anway, I liked it so much I was interested in his other books, "Desserts" and "Chocolate". Does anybody have all three? are they very much the same? I don't want to buy them if they're too similar.

thanks...

Share this post


Link to post
Share on other sites

Forgot to mention that I live in Hong Kong so can't just look at these books at a bookstore - nobody carries them here.

Share this post


Link to post
Share on other sites

I do own all three, and enjoy them all. The only real overlap is in some of the base recipes like pastry cream and puff pastry. "La Patisserie" is written specifically for the professional chef and therefore has much more complex and difficult recipes and the directions are shortened to the bare minimum - it is assumed you already know how to make creme anglais and turn puff pastry. Dorie Greenspan actually wrote the other two books aimed at the home cook, and while the items range from simple to fairly involved, the directions are very detailed and everything is spelled out.

Share this post


Link to post
Share on other sites

That's a pro book, aprilmei, and specifically a pastry shop/patisserie book.

For me, the book I appreciate the most--still an underappreciated gem--is "Plaisirs sucres" from 1997 which is French only and roughly analogous to the first Dorie book. I find Plaisirs more creative, more interesting, more evocative of Herme--and also much better visually. Of course, it is in French. Have you seen that book yet Night? I paid 65 bucks for it from Kitchen Art & Letters.

I was one of those slightly underwhelmed by the first Dorie/Herme book. The writing and thought behind the project was superb. But the text and recipes, no matter how evocatively or clearly written, were dumbed down to volume only--scant cups of this and 3 and 1/2 tablespoons of that. One difference between the first Dorie book and the second Dorie book is the recipes in "Chocolate Desserts by Pierre Herme" have weight.

It was a lost opportunity, however, that even in this smartly conceived and executed second book for the US home audience, there was not a discussion of weighing ingredients--a brief paragraph explaining why Pierre and all pastry professionals in France AND the US weigh ingredients even if doing small batches--and that you at home should as well.

Note that recipes in "Paris Sweets" include weight as well.


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

Share this post


Link to post
Share on other sites
Well, the Herme book I appreciate the most--still an underappreciated gem--is "Plaisirs sucres" from 1997 which is French only and analogous to the first Dorie book.  I find Plaisirs more creative, more interesting, more evocative of Herme--and also much better visually.  Of course, it is in French. Have you seen that book yet Night? I paid 65 bucks for it from Kitchen Art & Letters.

I've never been able to find "Plaisirs Sucres" anywhere for any price. I would love to have it. It's been awhile since I looked, so I may try searching again.

OK, I just Googled and it looks like Barnes and Noble has it for $125. A little steep for my budget right now. I'll have to see if I can find it cheaper. Does Kitchen Art & Letters accept phone orders and ship out of state?

Share this post


Link to post
Share on other sites

Yes, KA&L only accepts phone orders.


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

Share this post


Link to post
Share on other sites

I recently bought a copy of Plaisirs Sucres in France in a new, small format. It's still hardcover and all the pictures and copy are the same, but this book would fit in a glove compartment or purse. It's even smaller than your average paperback. I think I paid about 40 euros for it. It's very convenient for chefs.

Share this post


Link to post
Share on other sites

I'd also point out that the La Patisserie book, befitting its status as a pro book, calls for the use of a number of ingredients that are difficult to obtain for the home cook. I know the Pierre Herme Desserts has a few adapted recipes from the La Patisserie book beyond the base dough recipes, like the Mozart cake and coconut domes. There may be a few others.

The other issue with La Patisserie is that the recipes are not necessarily sized to make say, one cake or one tart, as are the recipes in cookbooks for home use.


Edited by rickster (log)

Share this post


Link to post
Share on other sites

Night:

You can order it from amazon.fr for about 40 euros with shipping, which is about 43 bucks I think


Mike

The Dairy Show

Special Edition 3-In The Kitchen at Momofuku Milk Bar

Share this post


Link to post
Share on other sites
Night:

You can order it from amazon.fr for about 40 euros with shipping, which is about 43 bucks I think

BLESS YOU! I didn't even think of looking on the French Amazon site. I just placed an order (I hope, since I don't read French) and it came out to a little less than 40 euros. Thanks so much for the tip. :smile:

Share this post


Link to post
Share on other sites

aprilmei-

I have the 2 Dorie Greenspan books and I love them both-especially the first one.

As a home cook/novice at pastry, I am able to get really impressive results from both books.

Nice pictures, too. :smile:

I am envious of the French speakers who can take advantage of all those beautiful Herme books on Amazon.fr. They look gorgeous!

Share this post


Link to post
Share on other sites

helenas redirected me to Amazon Canada (via PM) for "Plaisirs Sucres" where it was actually cheaper than the French site, so I quickly cancelled my first order and replaced it at Amazon.ca. I also thought I'd toss in "Secrets Gourmands" while I as at it, since I don't have that one either. Total will probably be about $75 US for both books, including shipping. They probably won't show up for at least a month, but I'm in no hurry.

Thanks Helen. :smile:

Share this post


Link to post
Share on other sites

cool, thanks for the amazon.ca tip. Its much easier to navigate.


Mike

The Dairy Show

Special Edition 3-In The Kitchen at Momofuku Milk Bar

Share this post


Link to post
Share on other sites

You're getting good prices on the books ordered from amazon.ca. Plaisirs sucres sells for 39 euros at the PH shop, and Secrets Gourmands is 83.85 euros. But that's probably the original version, not the smaller size.

Share this post


Link to post
Share on other sites

... make that books (plural) since the Larousse de Chocolat - also penned by Hermé - is debuting in October.


"Why not go out on a limb? Isn't that where all the fruit is?" -Frank Scully

Share this post


Link to post
Share on other sites

is ph 10 for sale online in the u.s.? i could only find it on the french amazon site.

Share this post


Link to post
Share on other sites

You could also order it - well, pre-oreder it - from Amazon Canada here.

$204.00 Canadian, or about $175 US, and probably cheaper shipping than from Europe. Pretty steep if you don't read French.

Share this post


Link to post
Share on other sites

Kind of surprised they're not coming out of the gate in French/English like the former book

ended up.


2317/5000

Share this post


Link to post
Share on other sites

I agree. I don't know much about book publishing, but you have to figure they're going to publish an English/French version anyway, so why not just do it from the start?


Always speak your mind. Those who mind don't matter and those who matter won't mind.

Share this post


Link to post
Share on other sites

At Amazon.fr they have a pretty good deal on this plus his Larousse du Chocolat.

153 euros + shipping.

Here


2317/5000

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
  • Recently Browsing   0 members

    No registered users viewing this page.