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OverviewComprehensive 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. Full Product DetailsAuthor: The Chefs of Le Cordon BleuPublisher: Cengage Learning, Inc Imprint: Delmar Cengage Learning Dimensions: Width: 24.50cm , Height: 2.20cm , Length: 28.00cm Weight: 1.100kg ISBN: 9781439057179ISBN 10: 1439057176 Pages: 384 Publication Date: 01 February 2012 Audience: College/higher education , Tertiary & Higher Education Format: Spiral bound Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsI. 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 Preparations) X. Candies (Confiseries) XI. Chocolate (Chocolat) XII. International Patisserie (Patisserie Etrangere) XIII. Conversion Charts Author InformationFounded 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. Tab Content 6Author Website:Countries AvailableAll regions |
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