After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Herm� shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world-and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Herm�'s croissants; his Saint Honor� cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras cr�me br�l�e. The luscious photographs and 100 recipes featured in Pierre Herm� Pastries flaunt Herm�'s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world's most skilled and inventive pastry chefs.� Praise for Pierre Herm� Pastries: � "There are cookbooks, and there are coffee table books. Pierre Herm� Pastries (Stewart, Tabori & Chang; $50) is more the latter than the former, though that shouldn't detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts." -Washington Post � "The photographs are stunning. The recipes are the stuff of custard-rich dreams." -Publishers Weekly