Pierre Herm: Chocolate

(Hardback)

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Nicknamed the "Picasso of Pastry" by Vogue magazine, master patissier Pierre Herme has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herme 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 patisserie. 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 Eclair 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 Herme's extraordinary chocolate repertoire.

Author Bio

Pierre Herm began his career at fourteen, under legendary chef Gaston Lentre. He has published numerous books on desserts and chocolate. His empire of pastry boutiques spans the globe: from France, United Kingdom, and Germany to Japan, Hong Kong, and South Korea.

Sergio Coimbra studied photography before creating Studio SC in So Pauloa unique space dedicated to food photography. He has published several books with renowned chefs.