Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes
| Author | : | |
| Rating | : | 4.37 (722 Votes) |
| Asin | : | 1439057176 |
| Format Type | : | paperback |
| Number of Pages | : | 368 Pages |
| Publish Date | : | 2016-01-17 |
| Language | : | English |
DESCRIPTION:
Good, but many errors 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.. "Great recipes and easy to follow" according to 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. I have had others I like a lot better Jackie Some of the recipes are miss explained or hard to follow. I have had others I like a lot better.
Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe. Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management.
Comprehensive and easy to understand, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS teaches classic French patisserie techniques within a contemporary and international context. 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.. It pays homage to the generations of chefs who have upheld and passed on their passion for Pâtisserie and Baking to each succeeding generation
Ice Creams and Sorbets (Les Glaces et Les Sorbets) VIII. Tarts? (Tartes) V. Other Preparations (Autres Preparations) X. Desserts (Desserts VI. Conversion Charts . Entremets? (Entremets) IV. Recettes Regionale (Regional Recipes) IX. Bread and Pastries (Pain et Viennoiseries) VII. Cookies (Biscuits) II. International Patisserie (Patisserie Etrangere) XIII. I. Candies (Confiseries) XI. Chocolate (Chocolat) XII. Cakes (Gateaux) III