Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, yuzu–flavored Éclair Azur ... just a few of the highly refined and decadent recipes from stylish French patissier Herme in his infinitely desirable new chocolate book.
Re–visiting his love of the cacao bean, the 'Picasso of Pastry' highlights the purity of chocolate whilst showcasing its diversity with a number of extraordinary creations reflecting his signature style.
More a complete guide to the world of chocolate than simply recipes, chocolate professional Jean–Pierre Wybauw shares his tips in over titles included in one elegant volume.
Whilst the book doesn't come cheap at $140, it will undoubtedly last the test of time as the chocolate bible of professional chocolatiers, experienced amateur cooks and those that just like learning more about how to make their own chocolates.
Should the Michelin Guide continue to award stars to Singapore's hawker stalls? Do Singaporeans really care what the Red Guide says about their favourite street food? Singaporean food writer Evelyn Chen shares her point of view.