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Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes, by The Chefs of Le Cordon Bleu
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Comprehensive and easy to understand, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS teaches classic French patisserie techniques within a contemporary and international context. It pays homage to the generations of chefs who have upheld and passed on their passion for Pâtisserie and Baking to each succeeding generation. Designed to teach the technical secrets of Le Cordon Bleu, all 141 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as ingredient photos and charts, make this book an inspiration for enthusiasts and professionals alike.
- Sales Rank: #917785 in Books
- Brand: Brand: Cengage Learning
- Published on: 2012-01-30
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x 9.25" w x .75" l, 2.39 pounds
- Binding: Spiral-bound
- 368 pages
- Used Book in Good Condition
Review
I. Cookies (Biscuits) II. Cakes (Gateaux) III. Entremets? (Entremets) IV. Tarts? (Tartes) V. Desserts (Desserts VI. Bread and Pastries (Pain et Viennoiseries) VII. Ice Creams and Sorbets (Les Glaces et Les Sorbets) VIII. Recettes Regionale (Regional Recipes) IX. Other Preparations (Autres Preparations) X. Candies (Confiseries) XI. Chocolate (Chocolat) XII. International Patisserie (Patisserie Etrangere) XIII. Conversion Charts
About the Author
Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.
Most helpful customer reviews
26 of 27 people found the following review helpful.
Good, but many errors
By Mark D. Burgh
This would be a great foundation text for anyone interested in learning the arts of French patisserie. But this edition has misplaced ingredients and incorrect yields. Not that what you produce is bad, no, but you must follow each procedure and method, and read the entire formula before proceeding. I don't recommend this for inexperienced bakers, at least until the editors correct the errors.
1 of 1 people found the following review helpful.
Great recipes and easy to follow
By S
Great recipes, easy to follow. Ingredients are both in american and metric systems. It teaches the french terms for the processes and the intermediate products. Pretty cool
1 of 1 people found the following review helpful.
I have had others I like a lot better
By Jackie
Some of the recipes are miss explained or hard to follow. I have had others I like a lot better.
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