Description
Book Synopsis: “This book from the famous French culinary institution is the one to buy for anyone who takes their pastry seriously.” A Top Cookbook of 2018. -The Sunday Times
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 apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot soufflé with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... 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. This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, and Taiwan
Details
Are you ready to take your pastry skills to the next level? Look no further than the Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes book. This highly acclaimed cookbook is the ultimate guide for anyone who is serious about pastry. With its 100 illustrated recipes and 1400 detailed photographs, you'll have all the inspiration and guidance you need to create mouthwatering pastries, cakes, and desserts.
What sets this book apart is its connection to the prestigious Le Cordon Bleu cooking school. Known for its world-class culinary courses, Le Cordon Bleu is the largest hospitality education institution in the world, with 20 schools across five continents. Their teaching teams consist of renowned specialists, chefs, and pastry experts, many of whom have received national and international accolades.
In this comprehensive cookbook, you'll find recipes divided into six chapters, covering a wide range of pastry delights. From classic favorites like apple strudel and black forest gateau to delicious and original creations such as yuzu with white chocolate and pistachio cristalline, there's something for every palate. Even if you're a beginner, the step-by-step instructions will ensure your success in the kitchen.
Not only does the book contain an extensive collection of recipes, but it also provides a presentation of essential utensils and ingredients, as well as a glossary of culinary terms. Consider it your ultimate pastry bible, endorsed by the Cordon Bleu cooking schools worldwide.
Don't miss out on this opportunity to elevate your pastry skills. Get your hands on the Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes book today and embark on a culinary journey like no other.
Click here to purchase the Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes book.
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