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Pierre Herme: Chocolate

Pierre Herme: Chocolate


作者  /  Pierre Herme

繪者/攝影者  /  Sergio Coimbra/ Photo.

譯者  /  Coco Jobard/ Ed.

出版社 / FLAMMARION

出版日期 / 2016/10/01

商品語言 / 英文

裝訂 / 精裝

定價 / NT$2,200

售價 / 9折, NT$ 1,980

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Pierre Herme: Chocolate 其它優惠/消息


introduction all_character


內容簡介

糕餅界的畢卡索Pierre Hermé為傳統的糕餅烘焙做了革命性的改造。在這本最新的食譜中,他用無盡的創意,回到他最初的熱情-巧克力上。Hermé創意甜點在知名攝影師Sergio Coimbra的鏡頭下,簡直讓人垂涎欲滴。

「美味可口的食譜,注定引爆可可亞上癮者的渴望,你將不再以相同的方式看待巧克力。」
--Image雜誌

「以”建築”、”曲線窈窕”、”狂喜”為名的篇章構成了這本書,涵蓋所有巧克力迷的食譜,從完美的閃電泡芙到普魯斯特的瑪德蓮蛋糕,如夢似幻的冰淇淋,重口味的加納許棒,以及詩意的松露巧克力。」
-- 《仕女》雜誌(Lady Magazine)

本書追溯了作者長久以來與各種可可豆的關係,展現大膽的創意,是這位知名糕點師翻轉整個糕點界的招牌風格。本書涵蓋35種食譜,從最單純的巧克力與香蕉的結合,以及薑餅還有巧克力與檸檬瑪德蓮蛋糕,到豐富的、能標示Hermé風格的點心,如:巧克力蘭姆酒海綿蛋糕、巧克力馬卡龍或是柚子口味的巧克力閃電泡芙。與知名食物攝影師Sergio Coimbra的緊密合作,這是向巧克力的單純以及它多樣的形式與口感致敬的一本書。在Coimbra的鏡頭下,展現了巧克力的本質,讓讀者享受Pierre Hermé傑出的巧克力食譜所帶來的愉悅。

Nicknamed the “Picasso of Pastry” by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion―chocolate. Retracing his longstanding love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef’s signature innovative style, which has transformed the realm of pâtisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines, to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Éclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra’s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermé’s extraordinary chocolate repertoire.


















詳細資料

誠品26碼 /2681368295000
ISBN 13 /9782080202741
ISBN 10 /208020274X
EAN /9782080202741

頁數320
尺寸35X26CM
裝訂精裝
級別
語言英文
成份


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