OP: ph10: Patisserie Pierre Herme

Agnes Vienot Editions, 2012. Hardcover. Very Good Plus. Fifth edition.

First published 10 years after his debut cookbook, La Pâtisserie de Pierre Hermé, Hermé’s ph10 (2005) is a fabulous sequel.

At nearly 600 pages, ph10 leaves plenty of room to reflect on the growth and evolution of modern pastry technique, as well as to philosophize on the meaning of the craft itself, over the preceding decade. But, of course, we are mostly here for the recipes—of which there are about 300—and to learn from one of the most renowned pastry chefs working today.

Divided by type—entremets, tarts, chocolate, cakes, viennoiserie, frozen desserts, macarons and petits fours, etc.—each composition, while simple and elegant in appearance, requires sometimes half a dozen or more subrecipes to construct. The striking bûche plénitude, for example, takes the log cake up a notch with 10 components and 3 days required for construction. Not for the casual baker.

Alas, ph10 was never issued in an English translation, so this copy is in the original French. The book is rarely seen these days in any language, and we’re pleased to offer a Very Good Plus 2012 fifth edition, never used. An excellent addition to any professional pastry collection.