Le Cordon Bleu Patisserie and Baking Foundations |
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| Author:
| Chefs of Le Cordon Bleu Staff,
Suas, Michel |
| ISBN: | 978-1-4390-5713-1 |
| Publication Date: | Dec 2011 |
| Publisher: | Delmar Cengage Learning
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| Book Format: | Hardback |
| List Price: | USD $96.95 |
Book Description:
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Learn from the internationally revered Chefs of Le Cordon Bleu International with LE CORDON BLEU PTISSERIE AND BAKING FOUNDATIONS! An introduction to the classic French pâtisserie techniques, LE CORDON BLEU PTISSERIE AND BAKING FOUNDATIONS, 1st Edition journeys through the evolution of French pastry from the earliest preparations, through 20th century decadence, to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, the...
More DescriptionLearn from the internationally revered Chefs of Le Cordon Bleu International with LE CORDON BLEU PTISSERIE AND BAKING FOUNDATIONS! An introduction to the classic French pâtisserie techniques, LE CORDON BLEU PTISSERIE AND BAKING FOUNDATIONS, 1st Edition journeys through the evolution of French pastry from the earliest preparations, through 20th century decadence, to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, the book progressively works toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs and home baking enthusiasts.