Le Cordon Bleu Patisserie and Baking Foundations Classic Recipes by The Chefs Of Le Cordon Bleu

Le Cordon Bleu Patisserie and Baking Foundations Classic Recipes by The Chefs Of Le Cordon Bleu

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 Patisserie 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.

ICookies (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

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.

SKU	Nicht verfügbar
ISBN 13	9781439057179
ISBN 10	1439057176
Titel	Le Cordon Bleu Patisserie and Baking Foundations Classic Recipes
Autor	The Chefs Of Le Cordon Bleu
Buchzustand	Nicht verfügbar
Bindungsart	Spiral bound
Verlag	Cengage Learning, Inc
Erscheinungsjahr	2012-01-30
Seitenanzahl	384
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar