The Architecture of Taste

By Jennifer Sigler Leah Whitman-Salkin and Pierre Hermé

On November 27, 2012, world-renowned pastry chef Pierre Herm 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 p tisserie." 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 Herm 's pastry visions.

Copublished with the Harvard University Graduate School of Design

Contributors
Savinien Caracostea, Pierre Herm , Sanford Kwinter

• Format: Paperback
• Language: English
• ISBN: 3956791398
• ISBN13: 9783956791390
• Release Date: May 2015
• Publisher: Sternberg Press
• Length: 96 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.4" x 5.3" x 8.2"