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Pierre Herme: Chocolate
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Nicknamed the "Picasso of Pastry" by Vogue magazine, master patissier Pierre Herme has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herme returns to his first passion - chocolate. Retracing his longstanding love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef's signature innovative style, which has transformed the realm of patisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines, to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Eclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra's lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Herme's extraordinary chocolate repertoire.
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About the Author

Pierre Herm� has published numerous books on desserts and chocolate including Macarons and Chocolate Desserts by Pierre Herm�. His empire of pastry boutiques spans the globe: France, United Kingdom, Japan, Hong Kong, South Korea, Qatar, the United Arab Emirates, China, Germany, Saudi Arabia, Thailand, and Azerbaijan. Sergio Coimbra studied photography in New York and Brazil before creating Studio SC in the heart of S�o Paulo--a unique studio dedicated to chefs, food experts, and food photography. He has published several books with renowned chefs including Alex Atala's award-winning D.O.M.: Rediscovering Brazilian Ingredients.

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