Pierre Hermé’s Vegan Pastry

World-renowned pastry chef Pierre Hermé has been revolutionizing the world of patisserie since 1998 with his famous creations. Today, Hermé offers a new story of gourmet patisserie created with vegetal products. This is his first vegan book co-written with chef Linda Vongdara. Since 1998, Pierre Hermé has been revolutionizing the world of patisserie with his famous macarons, his ‘Haute-Pâtisserie’, notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Hermé offers a new story of gourmet patisserie created with vegetal products. What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture. He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him on the path to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons… Pierre Hermé’s work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet’s pleasure. The first vegan pastry book written by the world-renowned pastry chef Pierre Hermé. In 2016, Pierre Hermé was voted best pastry chef in the World by the Academy of the World’s 50 Best Restaurants. The same year, Vanity Fair placed him in 4th place in the list of the 50 most influential French people in the World.

Pages: 256, Hardcover, Grub Street Cookery