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by Pierre Hermé · Larousse · tapa dura · 448 pages
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Este libro de cocina en español, titulado 'Postres', es una completa guía para la elaboración de postres, con más de 750 recetas clasificadas por categorías como pasteles, tartaletas, bavarois, pudines, cremas, flanes, postres helados y dulces de chocolate. Incluye un calendario gastronómico español de postres para fiestas, con recetas como torrijas caramelizadas y melocotones de Calanda con mousse de yogur. El libro también cubre las preparaciones básicas, desde masas y cremas hasta helados y sorbetes, y ofrece consejos para elegir los mejores ingredientes y utensilios. Con un prólogo de Paco Torreblanca, es una obra esencial para los amantes de la repostería.
Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Called "the Picasso of Pastry" by Vogue, Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. In 1998, Hermé created his own brand with Charles Znaty. He has written or co-written over 40 books.
