Coimbra Sergio (16 results)

Condition: As New. Unread book in perfect condition.

Condition: New.

Hardcover. Condition: new. Hardcover. Renowned French pastry chef Pierre Herme displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the worlds favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master patissier Pierre Herme has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herme returns to his first passionchocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chefs signature innovative style, which has transformed the realm of patisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Eclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbras lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermes extraordinary chocolate repertoire. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 01 edition. 277 pages. 14.00x10.75x1.25 inches. In Stock.

Condition: New.

Hardcover. Condition: Brand New. 284 pages. 14.00x10.75x1.25 inches. In Stock.

Hardcover. Condition: new. Hardcover. Renowned French pastry chef Pierre Herme displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the worlds favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master patissier Pierre Herme has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herme returns to his first passionchocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chefs signature innovative style, which has transformed the realm of patisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Eclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbras lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermes extraordinary chocolate repertoire. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Condition: new. Hardcover. Renowned French pastry chef Pierre Herme displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the worlds favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master patissier Pierre Herme has revolutionized traditional pastry-making. Insatiably creative, in this new volume Herme returns to his first passionchocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chefs signature innovative style, which has transformed the realm of patisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Eclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbras lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermes extraordinary chocolate repertoire. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condition: fair. Jaquette manquante, erafkure de la couverture sur le haut de la tranche. Contenu en excellent état. vendeur professionnel. envoi soigne en 24/48h.

Condition: very good. bon état. Optez pour nos livres d'occasion en bon état avec quelques traces d'usure, et soutenez l'insertion sociale et l'écologie.,Couverture abîmée. 426414-2 - Chocolat, Herme, Pierre, FLAMMARION, 2016.

Condition: fine. vendeur professionnel. envoi soigne en 24/48h. le livre peut presenter de tres legers signes d'usure, petites rayures ou imperfections esthetiques.

Hard Cover. Condition: Good. Studio SC. São Paulo. 2011.2 volumes de 35,5x27 cm, ligados por uma tira de tela. Com 127, [i]; 127, [i] págs. Encadernações do editor. Encontram-se acondicionados numa caixa de madeira com ímanes e dobradiças.Profusamente ilustrados com fotografias de grande qualidade, de página inteira e dupla.Exemplar n.º 421 de uma tiragem de 1000. Tem junto um pequeno folheto que ilustra como desdobrar os livros e um sucinto comentário, do qual foi retirado o título desta obra sem título.«To capture the soul of a dish - is that an impossible mission for a photographer?». Esta obra, composta por várias reproduções de fotografias gastronómicas de Sérgio Coimbra, organiza-se em dois livros, que se complementam para em conjunto apresentarem imagens de grandes dimensões. «What you are holding in your hands is not one book but two. turning into a third one. Enjoy them separately or combine them to discover oversized images». O primeiro dedica-se ao território brasileiro e o segundo apresenta o «recente» trabalho do autor com chefes de renome, a nível mundial.Sérgio Coimbra criou em 2010 o «Studio SC» em São Paulo, o primeiro estudio de fotografia gastronómica na América do Sul e provavelmente um dos poucos no mundo a focar-se exclusivamente no conceito de comida como uma expressão de arte. Nesse mesmo ano ganhou o 'Prix du Public' do Festival International de la Photographie Culinaire de Paris. «A businessman with the heart of an artist, Coimbra's passion for photography has always been paralleled by his activities as coffee specialist. After learning from great masters of photography in New York and Brazil, he decided to make his own way by creating STUDIO SC in the heart of São Paulo, the gastronomic capital of Brazil. [.] Coimbra travels in Brazil and around the world recording the work of the most influencial chefs of our time». Language: Português / Portuguese Location/localizacao: I-125-C-1. …