Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes

The Chefs of Le Cordon Bleu (Autor)

Buch | Spiralbindung

384 Seiten

2012
Delmar Cengage Learning (Verlag)
978-1-4390-5717-9 (ISBN)

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Showcases an additional 200 classic dishes whose preparation puts the techniques demonstrated to practical use.

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.

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.

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 Préparations)
X. Candies (Confiseries)
XI. Chocolate (Chocolat)
XII. International Patisserie (Patisserie Étrangere)
XIII. Conversion Charts

Verlagsort	Clifton Park
Sprache	englisch
Maße	245 x 280 mm
Gewicht	1100 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
	Wirtschaft
	Weitere Fachgebiete ► Handwerk
ISBN-10	1-4390-5717-6 / 1439057176
ISBN-13	978-1-4390-5717-9 / 9781439057179
Zustand	Neuware