Ph 10 : Pâtisserie Pierre Hermé

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Probably it would get easier each time you do it, though. I thing ingredients wise it would be easy Ingredients would definitely be the easiest. I think that the text is fairly clear and well written, so you'd probably be able to translate that fairly well, too. Seems from other threads that you already have some good experience with French pastry e. Do you have any French language cookbooks at your local library? Might be a worthwhile exercise to grab a couple and see how you like doing the translating.

Do you happen to make macarons as well? I'm having one heck of a time with them now Using the same recipe but they are flopping over and over again. I have made them before but I'm not really a fan of macarons, though I do appreciate the art. John, sad to say but I detest making Opera. I can never get a clean cut no matter how hard I try Maybe I have a faulty knife: Ah, but I bet they still taste great! Working through books with an online translator is not a fun job.

I tried working with Los Postres de El Bulli on loan from a friend that way and I just don't have that kind of patience. I did have some patience though. I have all of the pages assembled into an ebook on my computer in case I ever decide to give it another go someday. I don't use the instructions that much, mostly just the ingredients list. Every so often I do, but most of the 'starter' components are described in PH's other English books. I received it yesterday. I do understand all the ingredients except for maybe 1 or 2, which I will check out on the internet.

Safe to say i do NOT understand the instructions.

Prev 1 2 Next Page 1 of 2. Posted February 16, Share this post Link to post Share on other sites. Posted February 17, Is it out In English yet? This topic has been split off from the Fine Chocolate 2 topic.

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Posted February 18, Posted February 18, edited. OK finally a thread where I have knowledge to share instead of soaking everybody else's!

On flavor combinations - Some of them are the following "Inca" - avocado, banana, chocolate "Celeste" - strawberry, passion, rhubarb "Mahogany" - caramel, mango, lychee "Eden" - Peach, Apricot, Saffron "mosaic" - Pistachio, sour cherry, Cardamom "Montebello" - Pistachio, Strawberry "Aztec" - Chocolate, Orange, Balsamic Vinegar "Mogador" - milk chocolate, passionfruit "yu" - orange, apple, yuzu, praline "plaisir sucres" - milk chocolate, hazelnuts.

Pate fruits section - not my favorite thing, I mostly skipped this section.

Edited February 19, by ejw50 log. Posted February 19, Your review is very helpful. Posted February 22, Posted February 22, edited. Posted March 7, I think you can get it from here pretty easily. Posted March 31, Posted April 1, Posted April 2, I'll hop down to the library some time soon Posted April 3, Posted April 6, Posted April 9, I agree that the online translator is a pain.

I think with your experience level, you'll find you don't need the instructions either. Posted April 10, Oh the joy of having books in other languages Has anyone come across a digital version of Practical Professional Cookery revised 3rd edition H. I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.

No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine. An incomplete version was published in I think but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake.

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I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is s French culinary terms and phrases being used.

Escoffier's 40 minute scrambled eggs. I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h.