Desserts de Pierre liquidation Herme par Dorie Greenspan et Pierre Hermé (1998, couverture rigide)

Desserts by Pierre Hermé is a renowned cookbook by Pierre Hermé and Dorie Greenspan, first published in 1998. It showcases more than 100 recipes from Hermé, one of France's most celebrated pastry chefs. liquidation The book includes detailed instructions, illustrations, and expert tips, making it a fantastic resource for both beginner and experienced bakers.

Some standout desserts featured in the book include Crème Brûlée Ice Cream with Raspberry Coulis, Poached Pear and Walnut Tart, and Autumn Meringue Cake. The recipes range from simple fruit-based treats to elaborate chocolate creations, reflecting Hermé's signature style of combining flavors and textures in unexpected ways.

Julia and Jacques Cooking at Home is a classic cookbook by Julia Child and Jacques Pépin, published in 1999. It brings together two legendary chefs, showcasing their techniques, recipes, and personal cooking philosophies.

The book features detailed instructions for a variety of dishes, including soups, salads, poultry, seafood, meats, vegetables, and desserts. What makes it unique is the side-by-side approach, where Julia and Jacques present their own methods for preparing the same dish—sometimes agreeing, sometimes playfully debating.

Some standout recipes include New England Chicken Chowder, Sole Meunière, and Crème Caramel. The book is beautifully illustrated with step-by-step photos, making it a fantastic resource for both beginner and experienced cooks.