Pierre Herme shows why he's the best patissier in the world and his willingness to share his recipes and secrets in the scientific and precise world of pastry is just unthinkable.



Like any chef ahead of his game (Think...Ferran Adria of El Bulli or Thomas Keller of French Laundry), he hides nothing and spills out everything.



His macaroons are pure simplicity but the precision and process that goes into it is breath-taking and garners on-going discussions on the EG forums.



Be warned though, this is a book geared for professionals and the quantities are huge. Also, he does not specify the pan sizes and is very vague on instructions.



Publishing a book like this is cost prohibitive, and he assumes that the person buying this book would be a pastry professional. If he were to include more precise instructions, it would be a thicker volume costing lots more.



Anyway, there are only so few ways you can make a genoise or a ganache. If you want clearer instructions, get his dessert books with Dorie Greenspan, which will probably cover most of the techniques needed in more detail for different components.



I've got this book and can't wait for his new one, PH10 which will be translated into English.



An amazing book, by an amazing chef. One day, I hope to meet him in person and invite him to do a masterclass for my customers in Thailand.

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