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Macarons, by Pierre Hermé
Download Macarons, by Pierre Hermé
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Product details
Hardcover: 208 pages
Publisher: Grub Street Cookery; Translation edition (December 1, 2011)
Language: English
ISBN-10: 1908117230
ISBN-13: 978-1908117236
Product Dimensions:
8.4 x 1 x 10.6 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
77 customer reviews
Amazon Best Sellers Rank:
#193,007 in Books (See Top 100 in Books)
It took me a long time to get up the courage to tackle the art of macaron making. The methods here and flavor profiles are the real deal and yes, they are expensive to make. But the results make the complicated process and the price worth it. If your goal is trying to create some of the best macarons you'll ever eat, share, or sell, this book will get you there.As other reviewers have noted, the description of making the Italian meringue is vague in the recipes, but the introductory section of the book explains in painstaking step-by-step photos how to make each element and what it should look like. Adjustments may need to be made depending on your ingredients and environment. The recipes for the fillings alone (which of course are the best part of the macaron), is worth the price of the book. Some favorites macarons from the book include Bitter Chocolate, Americano (grapefruit), Lemon, Coffee, Salted-Butter Caramel, Infinitely Chocolate and Infinitely Vanilla.
big success on the very first batch. And 3 more after that :) in love with all recipes. even most of them are expensive and kinda hard to find in regular store, little twist ingredient still gave me a lot of strong build and lovely looking macarons. and finally, i found macarons shell recipe that is not too sweet. it just right to satisfy your sweet tooth, and you absolutely can taste all the flavor even nutty taste from the shell. i love it.
An excellent book for anyone looking to expand their foundations in Macarons. I started off with "Les Petits Macarons", then graduated to Pierre Herme's book. There are some recipes that require ingredients that are exotic to the US, but still adaptable to what we have available here. Invest in the necessary equipment, familiarize yourself with the Macaron-making process, switch to Herme's preferred Italian Method, and prepare to impress everyone who samples your kitchen.
I wish I’d seen the two reviews that mention this — the kindle version is beyond crap. Sentence type overlaps so you can’t read the words/ingredients/instructions; words/chapter headings are cut off — it’s not only dreadful execution of a digital book, it’s inexcusable at this price. It’s useless.
I just purchased "Kindle" version of that book but it is unreadable. The sentences overlap, words are cut on the edges of the pages. Non of the usual Kindle features don't work such as magnifying etc. And I tried on many other devices such as Ipods and phones. It looks like a cheap scan. There is no option to receive any refunds.
Pierre Herme has done it again. This book offers tons of macaron recipes with lots of glossy photos and perfect quality paper. This book is visually stimulating and inspiring. Macarons are easy to make once you figure out your environment. If you want to impress others with your baking skills and want to give a food gift, buy this book. Macarons were created at Laduree in Paris originally. However, Pierre Herme's macarons are just pure fun and so yummy. If there is one macaron cookbook, this is the one to buy.
I tried many methods to make this elusive cookies and every time I was disappointed with the results. This is the most comprehensive and well written treatise on the process, with excellent recipes and tips. I've been fortunate to visit his boutiques and eaten his Macarons and I can attest to the accuracy of his recipes in contrast. Not in vain Mr Hermé is called “the Dior of dessertsâ€, “the Picasso of pastry-makingâ€.
I bought this book eventhough I know how to make french macarons already. I just want to add it on my collections. I truly love this book, great pictures and really have good filling recipes.Anyway, I can understand why the others gave it a bad reviews. For you to actually learn how to make proper macarons, either watch a step by step video (has to be very detail), or take a class (which I did). There's some major technique details that you have to learn, and reading a recipe online or books are not going to help. Even when I took the class, I wasted 3 batches when I did it on my own. And if you are seriously wants to learn, invest on a scale. U.S. measurements aren't going to cut it. You need to measure in grams to get an accurate results. And from experience, Italian meringue method is better than French or Swiss meringue method.. And I agree with "Carmen Adorno". This is a very delicate cookie so "Repetition" is the key. I always take orders from my friends because it gives me practice.
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