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	Non disponible
ISBN 13	9781439057179
ISBN 10	1439057176
Titre	Le Cordon Bleu Patisserie and Baking Foundations Classic Recipes
Auteur	The Chefs Of Le Cordon Bleu
État	Non disponible
Type de reliure	Spiral bound
Éditeur	Cengage Learning, Inc
Année de publication	2012-01-30
Nombre de pages	384
Note de couverture	La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note	Non disponible