One of the greatest names in French baking offers pastries for every meal of the day, leaning initially toward home comforts for breakfast and evolving toward more sophisticated desserts for dinner.
Pierre Herme is the author of numerous bestselling professional baking books, proprietor of a beloved chain of pastry shops across Paris, and an influence on many serious American bakers such as Dorie Greenspan.
His recipes for everything from breakast bowls and simple snack cakes to holiday centerpieces display an occasional gentle whimsy as well as technical mastery. Herein you'll find classic cannelé alongside bostock reinvented with banana, ginger, and chocolate.
On a lighter note, you can try a salad of oranges and grapefruit and Earl Grey tea or a panna cotta with apricot and lavender. A more elaborate vacherin garance, beautifully plated, is flavored with raspberries, figs, and cinnamon.
Hardcover. Color photographs throughout. In French.