Customer Reviews

Chocolate Desserts by Pierre Herme

5 star:		(9)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

I can't imagine how anyone could call this book a waste of money! When I read through and tried the recipes in Cocolat, I was pleasantly surprised. When I received this cookbook, I was in Heaven--I couldn't put it down! I've tried several recipes from this book and, being a typical home baker, I had no problems with any of them. Yes, a few of them may take more time than others, but if you want quick and easy, go to Betty Crocker...

Each recipe was clearly and concisely presented. The few recipes that need special ingredients are the most intriguing! Who doesn't want to try something new and different? In fact, the author recommends Nutella if you don't have or want to deal with hazelnuts!

The Chocolate Macaroons were a treat one would die for. If you love chocolate, and I mean GOOD chocolate, you can't pass up this book. Because Cocolat contains many other recipes besides chocolate recipes, I much preferred Chocolate Desserts for its chocolate intensity and inspiring recipes.

Ok, I must confess - I am not at all objective about Pierre Herme. I am a huge fan - huge huge huge huge! I can read a recipe I have never seen before, and know that it is his work. What makes sense to him makes sense to me, so I have a total affinity with his work and understand his methodology completely.

This book - "Chocolate Desserts by Pierre Herme"- is written/translated by the excellent food writer Dorie Greenspan, making it is a pleasure to read, technically correct, eminently readable and enjoyable. The artistic layout is excellent, and the pictures are superb and inviting - an awesome example of how a dessert book should be. They make a great team.

Every pastry chef needs good foundation recipes, and Pierre's are excellent, from sweet and sable dough to cream, mousse, ganache and puff pastry. Not all the recipes are to my personal liking, but most I find delicious and inspirational - I love his St. Honoré Cake (and chocolate St. Honoré Cake), Profiteroles, many more.

Best of all, his books are wonderfully detailed. He explains each facet of his recipes thoroughly, elaborating on why he takes each step; most recipes span two or more pages of quality instructional advice. For each dessert type, he explores a wide range of options - chocolate cakes, cookies, tarts, puddings, creams, custards, mousses, truffles, candies, ice cream, frozen chocolate, and chocolate drinks are featured in recipes ranging from simple to sophisticated.

I could rave about Pierre Herme all day! All of his books are both inexpensive and invaluable; Chocolate Desserts will make a delicious addition to any bookshelf. Completely and whole-heartedly recommended.

I first got this book because the pictures were so inspiring...when I got over the photo's I actually tried the recipes....WOW....they were awesome. I definately recommend this book.

Contents. Cakes: Loaf cake,Suzy cake, St. Honore cake, eclair, black forest cake, chocolate meringue cake, puff pastry w/chocolate cream and with orange cream. Cookies: cigarette cookies, macaroons, florentines, financiers. Tarts: chocolate fig tart, nutella tart, pecan tart. Puddings: rice pudding, coffee/whisky cappuccino. Candies: regular truffles, caramel truffles, nut truffles, candied fruits, passionfruit/milk chocolate truffles. Ice cream: Different ice creams, banana splits, sherbet, ice cream sandwich with meringue. drinks: variety of hot chocolate.

I recommend this book. The pictures are beautiful (though not everything is photographed), and the recipes are well explained, Most importantly, all of the recipes work (Pierre's recipes always work). The binding on this book is very strong, so you can actually use it as a cookbook.

One of the other reviewers said this book was for "novices", I see the point, but do not agree. I think this book is a little harder than "Desserts by Pierre Herme". For instance, it it asks for passion fruit pulp in one recipe ("desserts" asks for passion fruit juice, which is easier to get), some of the recipes assume you have an icecream maker, and I know of no amateur who makes St. Honore cakes. "Desserts by Pierre Herme" is organized with building blocks first, recipes second, "chocolate desserts" is the other way around. To me this assumes you know the recipes and just need to check the back for reference. ON the other hand, this book is definitely easier than his other book "The patisserie of Pierre Herme" (which also has building blocks at the end). That book assumes you have nut paste (which you can make as an amateur, but a pain), are willing to make Joconde cakes to wrap your cake around, can make chocolate ruffles, and so on. If you're a professional, that's the book you want.

This book definitely gets 5 stars, but keep in mind who you are first. If you are total beginner, there are some easy recipes here but some things will be too hard. IN this case I think "cocolat" by Alice Medrich is a good, easier alternative, or even "desserts by Pierre Herme" (that book has less chocolate though). I think a intermediate-advanced amateur will get the most out of this book. If you're a pro, you won't learn new techniques. A pro would get this book if he was a fan of Pierre and wanted to see Pierre's thinking and the original way he puts together components (for instance his use of cinnamon in general, or pears in St. Honore cake).

While the photos in this wonderful book are enough to make your mouth water, reading the fantastic descriptions will force even the most uninventive baker to hop in his/her car down to the nearest gourmet specialty shop and purchase a supply of Valrona's sumptuous dark chocolate, parchment paper and a fun assortment of accoutrements that would please the most well-turned out pastry chef. Those who have never used a pastry bag, need not panic; the results are well-worth the process. The recipes are fun and fantastic, the tastes, subtle and the step-by-step directions, complete with Pierre's sidebar tips and suggestions, foolproof. The book is divided into different sections focusing on Cakes, Cookies, Tarts, Custards/Mousses, Truffles/Candies, Ice Cream/Frozen Desserts, Hot and Cold Drinks. The book is prefaced by a brief essay on what you can expect from the book and finished to perfection with Pierre's base recipes and a dictionary of terms, techniques, equipment and ingredients with a source guide. I especially enjoyed concocting Pierre's Chocolate Macaroons, the Financiers, and the Moist and Nutty Brownies. The total chocolate experience of the Original Hot Chocolate is Proustian, (with or without the madeleine)reminiscient of that served in a Parisian specialty shop in a tiny cup. The books presentation alone would make a lovely gift even for the coffee-table brand of patisserie chef, but for those who are a little more adventuresome, there is much pleasure to be derived from this little gem.

This is a book of French-style recipes brilliantly worked so that an American home cook can make them. What could be better? I love French desserts and French chocolate -- what's not to love? -- and here I have the best of that world but carefully presented with American ingredients and familiar cooking techniques. Herme is a master chocolatier and master baker and some of his recipes are long and involved but Greenspan makes sure they are clear and easy to follow. She even points out when something can be made ahead of time. This is a valuble addition to my library -- to anyone's cookbook collection. If you love to bake, love chocolate, and appreciate good cookbooks, this is for you! Thank you, Pierre and Dorey.

Dorie Greenspan and Pierre Herme's chocolate book has everything that I look for in a cookbook. The recipes are clear, and like Julia Child's cookbooks,infallible and easy to follow. I love cookbooks with lots of pictures; I find that I get inspired to make a dessert when I see a photo of the finished product(and my mouth starts to water). For an old hand in the kitchen like me (I started cooking in the 60's watching Julia on TV), I found this book inspired me to try chocolate desserts beyond Julia's "Reine de Saba".

The authors' first book together, Desserts by Pierre Herme, won a Book of the Year award--but I like this one even better (who can resist all that chocolate?). Herme is considered France's top pastry chef, and his clever creations, such as a "base recipe" for caramelized puff pastry, or a more elahorate dessert like White Chocolate and Rhurbarb Charlotte, show why. The stunning color photographs make it hard to choose just which ones to try firrst. The recipes in the tart chapter are particularly enticing: Warm Chocolate and Raspberry, Chocolate and Port-Steeped Fig, Tarte Grenobloise--with a chocolate ganache filling and caramelized pecan topping. Unlike the recipes in some chefs' book, many of these are easy (the cookies and some of the creamy desserts, for example). Even the more complicated ones can usually be made in stages--and, as with all of Greenspan's books, the recipes instuctions are thoroughly detailed and clear. Chocolate lovers will have to have this.

This newest collaboration between Pierre Herme and Dorie Greenspan is simply suberb! There's something for everyone from easy cookies and loaf cakes for everyday to elaborate cakes and tarts for special occasions. I don't think "Susan" is truly into baking (or chocolate!) because I find the Greenspan-Herme "formula" to be a winner here: incredible flavor combinations (Apricot and Ginger Chocolate Loaf Cake!), perfect techniques, and detailed, easy-to-follow instructions. Yes, you may already have recipes for some of these, but try Herme's versions and you'll understand why he's touted as one of the best pastry chefs worldwide. And if that Gateau St-Honore photo isn't inspiring, I don't know what is.

As with Pierre Hermes other books the photography is beautiful (not all desserts are photograped) and many of the flavor combinations are interesting to say the least. He cares a great deal about quality and choosing the correct ingredients for each formula and is specific about what to look for/purchase.
Being a professional I would have preferred more difficult formulas and ideas rather than some of the basics such as truffles or french banana split just to name a few. If you are a novice I would suggest this book as it has many interesting ideas as well as basic information. If you are a professional and are looking for a totally new book on chocolate I am not sure that this is it.
My 4 stars are for the facts that it is clear to understand, nice to look at and to say the least, has many good ideas for the novice . Some of the recipes are quite long and may not be for those individuals who want a quick easy recipe.