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Pierre Herme: Chocolate .. U
USD14,17
Aproximadamente12,25 EUR
Estado:
“Scratch and dent. Cover may have wear, dings, tears, other damage, or be missing dust jacket.”
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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Envío:
USD3,50 (aprox. 3,02 EUR) USPS Media MailTM.
Ubicado en: Westlake, Ohio, Estados Unidos
Entrega:
Entrega prevista entre el vie. 8 ago. y el mié. 13 ago. a 94104
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
Pagos:
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N.º de artículo de eBay:235482497690
Última actualización el 16 jul 2025 19:18:02 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- En muy buen estado
- Notas del vendedor
- “Scratch and dent. Cover may have wear, dings, tears, other damage, or be missing dust jacket.”
- ISBN
- 9782080204547
Acerca de este producto
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
2080204548
ISBN-13
9782080204547
eBay Product ID (ePID)
22038729528
Product Key Features
Book Title
Pierre Herme: Chocolate
Number of Pages
284 Pages
Language
English
Topic
Courses & Dishes / Cakes, Specific Ingredients / Chocolate, Courses & Dishes / Desserts
Publication Year
2020
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
98.3 Oz
Item Length
14.1 in
Item Width
10.7 in
Additional Product Features
Intended Audience
Trade
Photographed by
Coimbra, Sergio
Synopsis
Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world's favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master p'tissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion--chocolate. Retracing his passionate 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 p'tisserie. 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 Éclair 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 Hermé's extraordinary chocolate repertoire., Renowned French pastry chef Pierre Herm displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world's favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master p tissier Pierre Herm has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herm returns to his first passion--chocolate. Retracing his passionate 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 p tisserie. 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 clair 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 Herm 's extraordinary chocolate repertoire.
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