Having been overtaken by a pretty serious case of macaron fever recently, I've looked into getting what appears to be the book of all macaron books, Pierre Hermé's Macaron. How is it that a book that is (a) not out of print, and (b) a trifling 30 EUR (that's roughly 41 USD) at Hermé's Paris boutique, available in the US for typically no less than $200? That is unbelievable. If you, dear reader, live in Paris and understand culinary obsession, I kindly ask that you get in touch with yours truly.
No comments:
Post a Comment