|
gptkbp:instance_of
|
gptkb:cooking
|
|
gptkbp:author
|
gptkb:Pierre_Hermé
|
|
gptkbp:available_at
|
gptkb:Libraries
Bookstores
Online Retailers
|
|
gptkbp:available_in
|
E-book
Hardcover
|
|
gptkbp:awarded_for
|
gptkb:Gourmand_World_Cookbook_Award
|
|
gptkbp:contains_recipe
|
Cakes
Pastries
Tarts
Macarons
|
|
gptkbp:contributes_to
|
Culinary Arts
|
|
gptkbp:features
|
Step-by-step Instructions
Color Photographs
|
|
gptkbp:first_edition
|
2001 Edition
|
|
gptkbp:follows
|
gptkb:Desserts_by_Pierre_Hermé:_The_Book
|
|
gptkbp:genre
|
Culinary
|
|
gptkbp:has_theme
|
Seasonal Ingredients
French Pastry
Gourmet Desserts
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Desserts by Pierre Hermé
|
|
gptkbp:illustrated_by
|
gptkb:Various_Artists
|
|
gptkbp:influenced
|
Modern Pastry Techniques
|
|
gptkbp:influenced_by
|
French Cuisine
|
|
gptkbp:inspired_by
|
Pierre Hermé's Experiences
|
|
gptkbp:is_cited_in
|
Culinary Schools
Recipe Websites
Gourmet Magazines
Cooking Blogs
Culinary Reviews
|
|
gptkbp:is_part_of
|
Pierre Hermé's Culinary Works
|
|
gptkbp:is_popular_in
|
gptkb:France
Worldwide
|
|
gptkbp:is_recommended_for
|
Culinary Students
Dessert Lovers
|
|
gptkbp:is_reviewed_by
|
Food Critics
Food Bloggers
Culinary Experts
Culinary Magazines
Baking Enthusiasts
|
|
gptkbp:isbn
|
978-2841231234
|
|
gptkbp:language
|
gptkb:French
|
|
gptkbp:notable_for
|
Innovative Desserts
|
|
gptkbp:page_count
|
256
|
|
gptkbp:published_in
|
gptkb:2001
|
|
gptkbp:publisher
|
gptkb:Hachette_Cuisine
|
|
gptkbp:target_audience
|
Bakers
Pastry Chefs
|
|
gptkbp:translated_into
|
gptkb:Japanese
gptkb:Spanish
English
|
|
gptkbp:bfsParent
|
gptkb:Pierre_Hermé
|
|
gptkbp:bfsLayer
|
6
|