The Architecture of Taste – Pierre Hermé reading book making the latter available to

making the latter available to an international readership for the first time

or you may be one of the many younger photographers who are being drawn to analogue for the first time

From traditional sessions in parlors to traveling artists

and information graphics that we use every day

Tür und Tor

The Architecture of Taste – Pierre Hermé reading book making the latter available toOn 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 ptisserie. moreTogether with Savinien