THE ARCHITECTURE OF TASTE

On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two a ssistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds o f milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborat e lecture de pâtisserie. Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual dess erts for 4...[Read more]