After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Herme shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world--and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Herme's croissants; his Saint Honore cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras creme brulee.The luscious photographs and 100 recipes featured in "Pierre Herme Pastries "flaunt Herme's mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world's most skilled and inventive pastry chefs. Praise for Pierre Herme Pastries: "There are cookbooks, and there are coffee table books. Pierre Herme Pastries (Stewart, Tabori & Chang; $50) is more the latter than the former, though that shouldn't detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts." --Washington Post "The photographs are stunning. The recipes are the stuff of custard-rich dreams." --Publishers Weekly "This is a cookbook that a passionate pastry lover will want, not only to replicate Herme's own recipes but to be inspired by, as well.

And for anyone who loves a good story to go along with the food, you'll appreciate reading about the history behind each recipe." --Epicurious.com "Read it cover to cover, and you'll have a very good idea of how French pastry got to where it is today . Intense cookbook porn ahead: don't say you weren't warned." --Eater.com.