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Macarons (Inglés) Tapa dura – 1 sep 2011

4.6 de un máximo de 5 estrellas 2 opiniones de clientes

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Descripción del producto

Críticas

As close as you can get to having the man himself standing over you, whispering words of encouragement. This tome is a great addition to any collection of cook books. --Toby Stuart, head chef, Roux at Parliament Square

One thing's for sure, no other book need ever be written on macarons ever again. --Restaurant Magazine

'His new book showcases the tasty treats in all their glory with recipes and mouthwatering images.' --France Magazine

They're fabulous, the confectionary equivalent of a chic, expensive fashion accessory. --The Spectator

I adore the photos which leap out of the page and demand attention. Pierre Herme is at the top of his art, his macarons are in a league of their own. --Oxford Times

They're fabulous, the confectionary equivalent of a chic, expensive fashion accessory. --The Spectator

Reseña del editor

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herme's famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herme's the best book in print.

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Principales opiniones de clientes

14 de noviembre de 2017
Formato: Tapa dura|Compra verificada
29 de diciembre de 2012
Formato: Tapa dura|Compra verificada
A 2 personas les ha parecido esto útil
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Opiniones de clientes más útiles en Amazon.com

Amazon.com: 4,2 de 5 estrellas 70 opiniones
JoAnn
5,0 de 5 estrellasGreat book to have....
29 de agosto de 2012 - Publicado en Amazon.com
Formato: Tapa dura|Compra verificada
A 60 personas les ha parecido esto útil.
noelle k
5,0 de 5 estrellasFor the Macaron Making Purest
9 de marzo de 2014 - Publicado en Amazon.com
Formato: Tapa dura|Compra verificada
A 9 personas les ha parecido esto útil.
mfmorin
5,0 de 5 estrellasFavorite macaron book
11 de julio de 2017 - Publicado en Amazon.com
Formato: Tapa dura|Compra verificada
A 2 personas les ha parecido esto útil.
Lou
5,0 de 5 estrellas) in love with all recipes
14 de noviembre de 2015 - Publicado en Amazon.com
Formato: Tapa dura|Compra verificada
A 5 personas les ha parecido esto útil.
rhonda
5,0 de 5 estrellasIf you want to learn about macarons, buy this book
22 de mayo de 2014 - Publicado en Amazon.com
Formato: Tapa dura|Compra verificada
A 5 personas les ha parecido esto útil.