english version / version française
The Architecture of Taste
Pierre Hermé [see all titles]
Sternberg Press [see all titles] History, Criticism and Theory [see all titles]
Pierre Hermé The Architecture of Taste
Edited by Jennifer Sigler and Leah Whitman-Salkin.
Contributions by Savinien Caracostea, Pierre Hermé, Sanford Kwinter.

Graphic design: Âbäke.
published in July 2015
English edition
13,5 x 21 cm (softcover)
96 pages (9 b/w ill.)
€12.00
ISBN: 978-3-95679-139-0
EAN: 9783956791390
in stock
 
Chef Pierre Hermé's culinary performance at Harvard University.
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé's pastry visions.
This book is part of “The Incidents” series, based on events that occurred at the Harvard University Graduate School of Design between 1936 and tomorrow.