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Product Information
Author: Le Cordon Bleu (Author)
Product description
Review
"A worthy primer for anyone desiring to produce pastries in the French tradition. This book will challenge and delight the committed, experienced home baker; its lavish illustrations make it a delight to peruse."-- "Library Journal"
"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"
The chefs at Le Cordon Bleu cooking school distill their baking expertise into this comprehensive collection of exquisite recipes coupled with succinct instruction. The book includes 85 confections along with recipes for 15 key preparations for French pastries. Recipes span the classics, but also include modern creations, and all recipes include illustrated step-by-step instructions to guide cooks through the entire process. Each recipe lists times for preparation, baking, chilling, freezing, and cooling; a difficulty rating; and details on how long the item can be stored. Each component in the finished products has its own ingredient list, including decorations, and a note of necessary equipment. The school offers mouth-watering recipes for cakes (Black Forest gateau), pastries (chocolate and raspberry eclairs), tarts (rhubarb and saffron), and cookies. Mango fruit jellies and soft-centered chocolate fondants are on the easier end of the spectrum, while chocolate tonka bean-and-berry prestige and tropical fruit tart with raspberries are more complex. Chocolate and blackcurrant domes, apricot shortbread biscuits, and fig tartlets with sugared almonds round out the volume. This is a stellar array of confectionery options for home bakers of any level.-- "Publishers Weekly - Starred Review"
The over-a-century-old Le Cordon Bleu school of culinary arts keeps its stellar reputation intact with the publication of this instructive book on nearly everything there is to know about French pastry making.-- "Booklist - Starred Review"
"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"
The chefs at Le Cordon Bleu cooking school distill their baking expertise into this comprehensive collection of exquisite recipes coupled with succinct instruction. The book includes 85 confections along with recipes for 15 key preparations for French pastries. Recipes span the classics, but also include modern creations, and all recipes include illustrated step-by-step instructions to guide cooks through the entire process. Each recipe lists times for preparation, baking, chilling, freezing, and cooling; a difficulty rating; and details on how long the item can be stored. Each component in the finished products has its own ingredient list, including decorations, and a note of necessary equipment. The school offers mouth-watering recipes for cakes (Black Forest gateau), pastries (chocolate and raspberry eclairs), tarts (rhubarb and saffron), and cookies. Mango fruit jellies and soft-centered chocolate fondants are on the easier end of the spectrum, while chocolate tonka bean-and-berry prestige and tropical fruit tart with raspberries are more complex. Chocolate and blackcurrant domes, apricot shortbread biscuits, and fig tartlets with sugared almonds round out the volume. This is a stellar array of confectionery options for home bakers of any level.-- "Publishers Weekly - Starred Review"
The over-a-century-old Le Cordon Bleu school of culinary arts keeps its stellar reputation intact with the publication of this instructive book on nearly everything there is to know about French pastry making.-- "Booklist - Starred Review"
About the Author
Founded in Paris in 1895, Le Cordon Bleu is the world's leading network of institutes for culinary arts and hotel management. Culinary programs are provided for both professionals and amateurs. Chef instructors are winners of major national and international competitions, and are eager to share their passion and pass on their knowledge to students from around the world.
From the Publisher
Le Cordon Bleu Pastry School
100 step-by-step recipes explained by the chefs of the famous French culinary school
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 lemon pound cake, three King’s cake, Black Forest gateau, fraisier cake, … Simple family recipes including soft centre chocolate “fondants”, mango with chocolate chips, hot vanilla soufflé, tart Tatin -style apple ring … Delicious and original desserts like yuzu and blond chocolate choux buns, chocolate-marshmallow tartlets, aloe vera and wild strawberry entremets, vanilla cubes with sugar-frosted pansies … 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.
Product details
- Publisher : Grub Street Cookery (25 October 2018)
- Language : English
- Hardcover : 521 pages
- ISBN-10 : 1911621203
- ISBN-13 : 978-1911621201
- Dimensions : 22.35 x 4.06 x 26.42 cm
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