Chocolate Desserts By Pierre Herme

Rating:
Summary: Don't waste your time or money.
Review: This collaboration from Herme/Greenspan offers absolutely nothing new. The recipes are trite and uninspiring. Did you notice that someone already has a copy to offer in the used department? No wonder - this book will only collect dust on your shelf. The "pretty" pictures aren't enough to justify the existence of the paper used to print them. This Greenspan "formula" cookbook doesn't work - Dorie, you've sold out! In other words, don't buy this book; you'll be sorry. I'm going to use my copy as kindling this winter.

Rating:
Summary: Chocolate -- What Could be Better?
Review: This is a book of French-style recipes brilliantly worked so that an American home cook can make them. What could be better? I love French desserts and French chocolate -- what's not to love? -- and here I have the best of that world but carefully presented with American ingredients and familiar cooking techniques. Herme is a master chocolatier and master baker and some of his recipes are long and involved but Greenspan makes sure they are clear and easy to follow. She even points out when something can be made ahead of time. This is a valuble addition to my library -- to anyone's cookbook collection. If you love to bake, love chocolate, and appreciate good cookbooks, this is for you! Thank you, Pierre and Dorey.

Rating:
Summary: Sublime
Review: This newest collaboration between Pierre Herme and Dorie Greenspan is simply suberb! There's something for everyone from easy cookies and loaf cakes for everyday to elaborate cakes and tarts for special occasions. I don't think "Susan" is truly into baking (or chocolate!) because I find the Greenspan-Herme "formula" to be a winner here: incredible flavor combinations (Apricot and Ginger Chocolate Loaf Cake!), perfect techniques, and detailed, easy-to-follow instructions. Yes, you may already have recipes for some of these, but try Herme's versions and you'll understand why he's touted as one of the best pastry chefs worldwide. And if that Gateau St-Honore photo isn't inspiring, I don't know what is.

Rating:
Summary: Absolument Delicieux, Decadent, Mais Non Difficile!
Review: While the photos in this wonderful book are enough to make your mouth water, reading the fantastic descriptions will force even the most uninventive baker to hop in his/her car down to the nearest gourmet specialty shop and purchase a supply of Valrona's sumptuous dark chocolate, parchment paper and a fun assortment of accoutrements that would please the most well-turned out pastry chef. Those who have never used a pastry bag, need not panic; the results are well-worth the process. The recipes are fun and fantastic, the tastes, subtle and the step-by-step directions, complete with Pierre's sidebar tips and suggestions, foolproof. The book is divided into different sections focusing on Cakes, Cookies, Tarts, Custards/Mousses, Truffles/Candies, Ice Cream/Frozen Desserts, Hot and Cold Drinks. The book is prefaced by a brief essay on what you can expect from the book and finished to perfection with Pierre's base recipes and a dictionary of terms, techniques, equipment and ingredients with a source guide. I especially enjoyed concocting Pierre's Chocolate Macaroons, the Financiers, and the Moist and Nutty Brownies. The total chocolate experience of the Original Hot Chocolate is Proustian, (with or without the madeleine)reminiscient of that served in a Parisian specialty shop in a tiny cup. The books presentation alone would make a lovely gift even for the coffee-table brand of patisserie chef, but for those who are a little more adventuresome, there is much pleasure to be derived from this little gem.