OP: Best of Pierre Herme

Throughout the 2010s, Alain Ducasse’s eponymous publishing house produced a series of handsomely designed books in a series titled Best of... Each volume featured a different notable chef and step-by-step color photography of their dishes. We’re happy to offer three by leading pastry chefs.

With dozens of books to his name, pastry chef Pierre Hermé has had a storied career with much to offer. This 2011 volume is a compact and approachable sampler of his work.

Here you will find a rose-scented macaron entremet filled with raspberry-rose cream and topped with glazed raspberries and lychees. Additionally, a violet crème brûlée with currant compote, joconde, and crispy meringue is fine example of delicate and adroit flavor combinations. 

For a more striking, unexpected composition, consider a tomato viennoiserie accompanied by black olives, strawberry-tomato compote, and a cream of olive oil and mascarpone. It is this daring and boundary pushing of French technique that has set Hermé apart.

Ours is in Very Good condition, lightly bumped around the edges. Issued without dust jacket in padded hardcover. In French.