Le Cordon Bleu Patisserie and Baking Foundations

Le Cordon Bleu Patisserie and Baking Foundations

by The Chefs of Le Cordon Bleu

384 pages· 2011· ISBN 9781439057131
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About
Written by the internationally known Chefs of Le Cordon Bleu International, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, first Edition is a thorough introduction to classic French pâtisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, readers progressively work toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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