Pierre Herme Macaron book...

Anyone have this? Is it worth the price and shipping? How much translation is necessary to work with the recipes/formulas? Is this a must have/add or would I be just as well off with information that's readily available via SE and other sources?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.