Le Cordon Bleu - Pastry School
Le Cordon Bleu chefs present more than 100 pastry recipes illustrated step-by-step and divided into seven chapters.
To facilitate the understanding of the readers, in each recipe a specific text is included for the presentation of a product, a technique, or a chef’s trick. In this way, the school demonstrates its pedagogical vocation and its willingness to transmit its savoir faire.
The book, which invites you to discover the world of French pastry, divides the recipes into seven chapters. In addition, the last one is dedicated to basic preparations, from creams to doughs and meringues.
- Cakes, tarts, and pies
- Individual cakes
- Tarts and tartlets
- Exceptional and party desserts
- Cookies and cupcakes
- Bonbons and sweets
- Pastry Basics
Throughout more than 500 pages, the user will learn to make great classics known worldwide such as the Chocolate and Pistachio Opera, the galette des Rois, the Black Forest, the fraisier or the raspberry macarons, as well as homemade recipes that are easy to prepare (mi-cuits with chocolate coulant hearts, mango muffins with chocolate chips, hot vanilla soufflé, Tatin-style apple fondant, etc.) and more innovative creations such as yuzu choux with blond chocolate, chocolate tartlets and marshmallow, aloe vera cake with wild strawberries, and vanilla dice with crystallized pansies.
And as the icing on the cake, the book includes a glossary and a presentation of the essential utensils and ingredients for pastry and basic preparations. Founded in 1895 in Paris and with more than 120 years of experience in high-level culinary training, Le Cordon Bleu has become the leading educational group in gastronomy, restaurants and hotels worldwide. It currently has more than 35 schools worldwide and a student community of more than 20,000 students of 70 nationalities.
- 23,5 x 29 cm
- English or Spanish
- Le Cordon Bleu
- 512 pages
- Published in
- 2,1 kg
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