Rating: 
Summary: Nice recipes, but LONG, and inaccurate details
Review:
This book, as you will doubtless gather from other reviews, has some beautiful and delicious recipes. I've made only one of them so far, so my experience with the book is limited. After looking at the other recipes, however, I see the same pattern in every one of them. I will try to list them here:
1. The recipe I made was DELICIOUS. I got some terrific compliments!
2. One thing I learnt was that INGREDIENTS are IMPORTANT! Buy the highest quality ingredients for these recipes; it makes a HUGE difference! Herme recommends Valrhona for his recipes; I used Scharfenberger, with amazing results. His chocolate ganache is killer!
3. The recipes are LONG, and multi-step. His chocolate-hazelnut dacquoise, for example, has three major steps: 1. making the hazelnut powder (I could find almond flour in the store but not the hazelnut powder, so I had to make it myself) which involved roasting the hazelnuts in an oven, then skinning them by hand, and then powdering them in a food processor (oh, and don't forget having to chop half of the skinned nuts for decorating, later); 2. making the ganache; and 3. making the meringue. You may think these are not much of a big deal, but when you add them up, they take a long time.
4. The DIRECTIONS are often WAY OFF. I don't get at all, for example, how to make almond/hazelnut powders. I can only get them to be a relatively coarse meal. Herme talks about using the blade attachment and powdering the nuts for at least 3 minutes ... after 20 seconds, I could see the nuts turning into paste, so powdering was impossible. Also, the meringue directions were woefully inadequate. Baking at 325 deg. for 25-30 minutes was certainly not enough to make the meringue crisp and dry. In fact, I could not separate the wax paper from the bottom of the meringue, so I found my own solution to the problem ... I sprayed some water on the wax paper and then separated it out. I later read in my Southern Living cookbook about meringues and there they say that meringues should be baked at 200-225 degrees for 1.5 hours and left to cool in the oven overnight...I think that might work much better.
5. The ingredients he recommends are EXPENSIVE and HARD to FIND: vanilla powder, for example ... also, he never seems to recommend vanilla essence; he always talks about a whole vanilla bean. While this is available, it is much more expensive than the essence. Same goes for vanilla powder.
I think the dacquoise is probably the least INTIMIDATING of the recipes. I am waiting for a day when I have a whole day to spare to make something else from this book. If you are a professional baker, this might simply be a source of new ideas ... and the ideas are very interesting.
The PICTURES are BEAUTIFUL, and that's what made me buy the book in the first place. I hope to become a better baker by trying out the stuff in the book. If you are a very experienced baker, then you won't be intimidated at all, because you will be able to adapt when the recipes seem impossible. I would NOT recommend this book to a novice (and I do not consider myself a total novice ... I have been baking for about 5 years, but not French recipes).
Rating:
Summary: Taditional American Measurements Work
Review: American home cooks (and most American cooks, for that matter) know nothing whatsoever about the metric system.Doree surpasses most in her ability to convert the necessary things. Living in America we have to allow for those unplanned meetings that do not allow time to find French butter which has less water than ours and or dealing with confectioners sugar that is a bit starchy, yet all these possiable problems have been solved in advance by her hard work.
I could hardly put this book down. Just like my new morning brew made from soy beans. Taste like coffee, sans the caffeine, and contains no tannic acids. I have no more heartburn and that is something to write about. Google it online under "s oyfee".
Rating:
Summary: Chocolate Desserts by Pierre Herme
Review: As with Pierre Hermes other books the photography is beautiful (not all desserts are photograped) and many of the flavor combinations are interesting to say the least. He cares a great deal about quality and choosing the correct ingredients for each formula and is specific about what to look for/purchase.
Being a professional I would have preferred more difficult formulas and ideas rather than some of the basics such as truffles or french banana split just to name a few. If you are a novice I would suggest this book as it has many interesting ideas as well as basic information. If you are a professional and are looking for a totally new book on chocolate I am not sure that this is it.
My 4 stars are for the facts that it is clear to understand, nice to look at and to say the least, has many good ideas for the novice . Some of the recipes are quite long and may not be for those individuals who want a quick easy recipe.
Rating: 
Summary: Awesome *Drool*
Review: Contents. Cakes: Loaf cake,Suzy cake, St. Honore cake, eclair, black forest cake, chocolate meringue cake, puff pastry w/chocolate cream and with orange cream. Cookies: cigarette cookies, macaroons, florentines, financiers. Tarts: chocolate fig tart, nutella tart, pecan tart. Puddings: rice pudding, coffee/whisky cappuccino. Candies: regular truffles, caramel truffles, nut truffles, candied fruits, passionfruit/milk chocolate truffles. Ice cream: Different ice creams, banana splits, sherbet, ice cream sandwich with meringue. drinks: variety of hot chocolate.I recommend this book. The pictures are beautiful (though not everything is photographed), and the recipes are well explained, Most importantly, all of the recipes work (Pierre's recipes always work). The binding on this book is very strong, so you can actually use it as a cookbook.
One of the other reviewers said this book was for "novices", I see the point, but do not agree. I think this book is a little harder than "Desserts by Pierre Herme". For instance, it it asks for passion fruit pulp in one recipe ("desserts" asks for passion fruit juice, which is easier to get), some of the recipes assume you have an icecream maker, and I know of no amateur who makes St. Honore cakes. "Desserts by Pierre Herme" is organized with building blocks first, recipes second, "chocolate desserts" is the other way around. To me this assumes you know the recipes and just need to check the back for reference. ON the other hand, this book is definitely easier than his other book "The patisserie of Pierre Herme" (which also has building blocks at the end). That book assumes you have nut paste (which you can make as an amateur, but a pain), are willing to make Joconde cakes to wrap your cake around, can make chocolate ruffles, and so on. If you're a professional, that's the book you want. This book definitely gets 5 stars, but keep in mind who you are first. If you are total beginner, there are some easy recipes here but some things will be too hard. IN this case I think "cocolat" by Alice Medrich is a good, easier alternative, or even "desserts by Pierre Herme" (that book has less chocolate though). I think a intermediate-advanced amateur will get the most out of this book. If you're a pro, you won't learn new techniques. A pro would get this book if he was a fan of Pierre and wanted to see Pierre's thinking and the original way he puts together components (for instance his use of cinnamon in general, or pears in St. Honore cake).
Rating:
Summary: Terrific book
Review: Contents. Cakes: Loaf cake,Suzy cake, St. Honore cake, eclair, black forest cake, chocolate meringue cake, puff pastry w/chocolate cream and with orange cream. Cookies: cigarette cookies, macaroons, florentines, financiers. Tarts: chocolate fig tart, nutella tart, pecan tart. Puddings: rice pudding, coffee/whisky cappuccino. Candies: regular truffles, caramel truffles, nut truffles, candied fruits, passionfruit/milk chocolate truffles. Ice cream: Different ice creams, banana splits, sherbet, ice cream sandwich with meringue. drinks: variety of hot chocolate. I recommend this book. The pictures are beautiful (though not everything is photographed), and the recipes are well explained, Most importantly, all of the recipes work (Pierre's recipes always work). The binding on this book is very strong, so you can actually use it as a cookbook.
One of the other reviewers said this book was for "novices", I see the point, but do not agree. I think this book is a little harder than "Desserts by Pierre Herme". For instance, it it asks for passion fruit pulp in one recipe ("desserts" asks for passion fruit juice, which is easier to get), some of the recipes assume you have an icecream maker, and I know of no amateur who makes St. Honore cakes. "Desserts by Pierre Herme" is organized with building blocks first, recipes second, "chocolate desserts" is the other way around. To me this assumes you know the recipes and just need to check the back for reference. ON the other hand, this book is definitely easier than his other book "The patisserie of Pierre Herme" (which also has building blocks at the end). That book assumes you have nut paste (which you can make as an amateur, but a pain), are willing to make Joconde cakes to wrap your cake around, can make chocolate ruffles, and so on. If you're a professional, that's the book you want. This book definitely gets 5 stars, but keep in mind who you are first. If you are total beginner, there are some easy recipes here but some things will be too hard. IN this case I think "cocolat" by Alice Medrich is a good, easier alternative, or even "desserts by Pierre Herme" (that book has less chocolate though). I think a intermediate-advanced amateur will get the most out of this book. If you're a pro, you won't learn new techniques. A pro would get this book if he was a fan of Pierre and wanted to see Pierre's thinking and the original way he puts together components (for instance his use of cinnamon in general, or pears in St. Honore cake).
Rating:
Summary: Mouth watering desserts
Review: Dorie Greenspan and Pierre Herme's chocolate book has everything that I look for in a cookbook. The recipes are clear, and like Julia Child's cookbooks,infallible and easy to follow. I love cookbooks with lots of pictures; I find that I get inspired to make a dessert when I see a photo of the finished product(and my mouth starts to water). For an old hand in the kitchen like me (I started cooking in the 60's watching Julia on TV), I found this book inspired me to try chocolate desserts beyond Julia's "Reine de Saba".
Rating:
Summary: Even Better Than Cocolat, This Book is the BEST!
Review: I can't imagine how anyone could call this book a waste of money! When I read through and tried the recipes in Cocolat, I was pleasantly surprised. When I received this cookbook, I was in Heaven--I couldn't put it down! I've tried several recipes from this book and, being a typical home baker, I had no problems with any of them. Yes, a few of them may take more time than others, but if you want quick and easy, go to Betty Crocker... Each recipe was clearly and concisely presented. The few recipes that need special ingredients are the most intriguing! Who doesn't want to try something new and different? In fact, the author recommends Nutella if you don't have or want to deal with hazelnuts! The Chocolate Macaroons were a treat one would die for. If you love chocolate, and I mean GOOD chocolate, you can't pass up this book. Because Cocolat contains many other recipes besides chocolate recipes, I much preferred Chocolate Desserts for its chocolate intensity and inspiring recipes.
Rating:
Summary: Awesome *Drool*
Review: I first got this book because the pictures were so inspiring...when I got over the photo's I actually tried the recipes....WOW....they were awesome. I definately recommend this book.
Rating: 
Summary: Professional Chocolate Patisssierie
Review: In France, Pierre Herme is a superstar who garners much media attention. So, the publication of his chocolate recipes was a very big deal in his native country. This book translates these famous recipes for the American kitchen. Unfortunately, these are more suited to the professional kitchen rather than the home one. Statements in the preface not withstanding, this book is definitely for the veteran home pastry chef or professional. They will find a wealth of sophisticated and well regarded desserts. The procedures have been adapted very well for the home kitchen, and the recipes themselves are very well explained. However, the average person messing around in his kitchen at home will find very few recipes that are within his abilities.
For the professional, this book is a treasure trove of valuable recipes. There are very few recipes that would not be at home on the dessert menu of an upscale restaurant or a classy pastry shop. All of the components are explained and the appropriate procedure described far enough that any veteran can execute them; in this respect, it is unusually clear and detailed. There are recipes for such famous desserts as Gateau St. Honore and The Concorde. The instructions are thorough and very clear. For these situations, this book is a must have. Of special merit, especially for the amateur pastry chef, is the last chapter on foundation recipes. Here, you will find unusually complete and thorough descriptions for such things as puff pastry, ganache, pate sucree, creme anglaise, and creme chantilly. The problem here is that the traditional french names are not used, for example "deep chocolate cream" instead of chocolate creme anglaise. Also of value is a brief glossary at the back of the book where it is easily overlooked.
For the home cook, however, the situation is entirely different. Most of the important fill in details on how to do something specific is missing; the author assumes that you already have the appropriate skill. There are a few recipes suitable for the home cook, but they are few and far between (by my count, less than 10% of the recipes). The majority of the recipes are multi-component affairs that take planning and skill to execute properly.
All recipe ingredients are listed in both volume and weight measurements. A heavy duty stand mixer is required. All recipes have storage instructions. Note that Pierre Herme is not the author; the recipes are his, but the ancillary material and explanations are the work of Greenspan, the co-author; in this respect, the book is not as valuable as it might have been.
It has the following chapters: cakes, cookies, tarts, desserts, candy, frozen, drinks, basic recipes.
Rating:
Summary: Fabulous Chocolate
Review: The authors' first book together, Desserts by Pierre Herme, won a Book of the Year award--but I like this one even better (who can resist all that chocolate?). Herme is considered France's top pastry chef, and his clever creations, such as a "base recipe" for caramelized puff pastry, or a more elahorate dessert like White Chocolate and Rhurbarb Charlotte, show why. The stunning color photographs make it hard to choose just which ones to try firrst. The recipes in the tart chapter are particularly enticing: Warm Chocolate and Raspberry, Chocolate and Port-Steeped Fig, Tarte Grenobloise--with a chocolate ganache filling and caramelized pecan topping. Unlike the recipes in some chefs' book, many of these are easy (the cookies and some of the creamy desserts, for example). Even the more complicated ones can usually be made in stages--and, as with all of Greenspan's books, the recipes instuctions are thoroughly detailed and clear. Chocolate lovers will have to have this.
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