Description
Discover the ultimate baking companion with the exquisite 'Le Cordon Bleu Pastry School' hardcover book, perfect for both novice bakers and seasoned pastry chefs. With its impressive dimensions of 216 x 263 mm and a robust binding, this 521-page tome is packed with over 100 illustrated recipes, featuring step-by-step instructions and 1400 stunning photographs that make mastering pastries, cakes, and desserts a delightful journey. This essential cookbook is divided into six detailed chapters, covering everything from traditional pastries and cakes to innovative desserts. Whether you're interested in crafting classic delicacies like Black Forest gateau and tart Tatin-style apple rings or adventurous treats like chocolate-marshmallow tartlets and aloe vera wild strawberry entremets, this book has something to satisfy every sweet tooth. Designed for aspiring chefs and home bakers alike, it simplifies the art of baking with accessible family recipes and professional techniques. Plus, the included glossary demystifies essential culinary terms, while an overview of necessary utensils and ingredients ensures you're ever prepared. Published by Grub Street on September 28, 2018, this enduring culinary classic is your ticket to transforming your kitchen into a pastry haven. Experience the art of French pastry making right at home, and take your baking skills to new heights with this definitive guide to gourmet desserts!
CONDITION: Brand New
Dimensions: 216 x 263 mm
Pages: 521
Bind: hardback
Publisher: Grub Street
Publication Date: 28-09-2018
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world’s largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry. There are famous classics such as lemon pound cake, three King’s cake, Black Forest gateau, fraisier cake, … Simple family recipes including soft centre chocolate “fondants”, mango with chocolate chips, hot vanilla soufflé, tart Tatin -style apple ring … Delicious and original desserts like yuzu and blond chocolate choux buns, chocolate-marshmallow tartlets, aloe vera and wild strawberry entremets, vanilla cubes with sugar-frosted pansies … At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. T
CONDITION: Brand New
Dimensions: 216 x 263 mm
Pages: 521
Bind: hardback
Publisher: Grub Street
Publication Date: 28-09-2018
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world’s largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry. There are famous classics such as lemon pound cake, three King’s cake, Black Forest gateau, fraisier cake, … Simple family recipes including soft centre chocolate “fondants”, mango with chocolate chips, hot vanilla soufflé, tart Tatin -style apple ring … Delicious and original desserts like yuzu and blond chocolate choux buns, chocolate-marshmallow tartlets, aloe vera and wild strawberry entremets, vanilla cubes with sugar-frosted pansies … At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. T