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Pierre Hermé’s skill with macarons is so renowned that he has already published two previous books about them. In this stunningly photographed work, he delves deeper than ever before into flavor inspiration, creating pairings from some of the most luxuriously redolent locales around the world.
The Jardin du Sicile combines orange and basil flowers; a Japanese-inspired macaron infuses white chocolate with sake lees. In a salute to Brazil, he links coffee and ginger. And if those don’t call out to you, perhaps a delicate pairing of jasmin and grapefruit? In addition, there are entremets, plated desserts, and even candies that incorporate macaron flavors and textures.
Hardcover. Color photographs throughout. In French.