Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes, 1st Edition
- The Chefs of Le Cordon Bleu
- ISBN-10: 1439057176
- ISBN-13: 9781439057179
- 384 Pages | Spiralbound
- COPYRIGHT: 2012 Published
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.
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
All supplements have been updated in coordination with the Main title.
Please see Main title page for new to this edition information.
Handbook of basic French recipes for lab use. Each recipe begins with learning objectives that highlight the cooking or preparation technique they are using to complete the recipe, mise en place, methodology, variation, and derivative recipes.Advanced Bread and Pastry (ISBN-10: 141801169X | ISBN-13: 9781418011697)
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.
Handbook of basic French recipes for lab use. Each recipe is designed to teach specific cooking methods or techniques, and begins with learning objectives that highlight the cooking or preparation technique they are using to complete the recipe, mise en place, methodology, variation, and derivative recipes.Advanced Bread and Pastry (ISBN-10: 141801169X | ISBN-13: 9781418011697)
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.