Read Carrément Chocolat by Pierre Hermé Free Online


Ebook Carrément Chocolat by Pierre Hermé read! Book Title: Carrément Chocolat
The author of the book: Pierre Hermé
Language: English
Format files: PDF
The size of the: 14.63 MB
City - Country: No data
Edition: Viénot
Date of issue: September 20th 2009
ISBN: 2353260586
ISBN 13: 9782353260584
Loaded: 1675 times
Reader ratings: 7.1

Read full description of the books:



Inépuisable sujet de passions et de controverses, le chocolat, quand il ne fait pas salon, nous fait saliver… Pierre Hermé dont chacun connaît les prouesses pâtissières vient mettre son grain de sel à la conversation.

Interrogé par Danielle Monteaux, il livre en 30 savoureuses définitions et 20 créations originales sa conception du chocolat. Rempli d informations inédites qui feront le régal des amateurs de chocolat, émaillé de confidences et de révélations, Carrément Chocolat de Pierre Hermé, est un ouvrage sensible et iconoclaste, qui captivera tous ceux qu intéresse le point de vue d un grand professionnel du goût.

Quelle est la couleur du bon chocolat ?

Faut-il oublier le pourcentage de cacao ?

Comment naissent les recettes ?

Faut-il se fier à l origine du chocolat ?

À qui profitent les « Grands Crus » ?

Sommes-nous entrés dans l ère de la « Parkérisation » du chocolat ?

Faudra-t-il renoncer à associer vin & chocolat ?

Le sel, l amour et le chocolat peuvent-ils faire bon ménage ?

Dans Carrément Chocolat, Pierre Hermé se laisse guider par Danielle Monteaux dans un parcours sensible et amoureux du chocolat. Il livre ses convictions et ses envies. Révèle ses sources d inspirations. Raconte ses voyages et ses rencontres. Et secoue bien fort les idées reçues.


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Read information about the author

Ebook Carrément Chocolat read Online! Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre.

Famous in France, Japan and the United States, the man that Vogue called "the Picasso of Pastry" revolutionized pastry-making with regard to taste and modernity. With "pleasure as his only guide", Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and "uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour." Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories andrevisiting his own recipes.

As a result, praise has often been lavished on Pierre Hermé, who has been called "pastry provocateur" (Food & Wine), "an avant-garde pastry chef and a magician with tastes" (Paris-Match), "The Kitchen Emperor" (New York Times) and "The King of Modern Pâtisserie" (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.


Reviews of the Carrément Chocolat


DANIEL

After this book, I look at the world with different eyes!

LUCAS

From disgust to delight!

ALICE

Why do you need to specify a phone?

MOHAMMED

Not when you can say the book is better.

ISLA

Black and White




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