Author(s): Dorie Greenspan
Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry.
Herme is a fourth-generation pastry chef. Raised in Alsace, he aprenticed to the legendary Gaston Lenotre when he was just 14 and at 24 took over the famed pastry kitchens of Fauchon in Paris. In '97 he was decorated as a Chevalier of Arts and letters and named France's Pastry Chef of the Year.