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After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world-and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé´s croissants; his Saint Honoré cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crème brûlée.The luscious photographs and 100 recipes featured in Pierre Hermé Pastries flaunt Hermé´s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world´s most skilled and inventive pastry chefs.Praise for Pierre Hermé Pastries:"There are cookbooks, and there are coffee table books. Pierre Hermé Pastries (Stewart, Tabori & Chang; $50) is more the latter than the former, though that shouldn´t detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts." -Washington Post"The photographs are stunning. The recipes are the stuff of custard-rich dreams." -Publishers Weekly"This is a cookbook that a passionate pastry lover will want, not only to replicate Hermé´s own recipes but to be inspired by, as well. And for anyone who loves a good story to go along with the food, you´ll appreciate reading about the history behind each recipe." -Epicurious.com"Read it cover to cover, and you´ll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: don´t say you weren´t warned." -Eater.com"Simply put: Pastries is the most gorgeous book of 2012."-Eater.com

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Pierre Hermé is a master pastry chef with his own line of shops in Paris and Tokyo. He has published numerous books, including Desserts by Pierre Hermé and Chocolate Desserts by Pierre Hermé.

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