Le Cordon Bleu Patisserie and Baking Foundations
Le Cordon Bleu Patisserie and Baking Foundations By The Chefs of Le Cordon Bleu
2011 | 416 Pages | PDF | 265 MB
Learn from the internationally revered Chefs of Le Cordon Bleu International with LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS! An introduction to the classic French pâtisserie techniques, LE CORDON BLEU PÂTISSERIE 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 PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs and home baking enthusiasts.
You might also be interested in:
Back to Baking 200 Timeless Recipes to Bake, Share, and Enjoy
Mary Berry's Baking Bible: Over 250 Classic Recipes
The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking S ...
Basic baking: Alles, was man braucht, um einfach gut zu backen
Christmas Baking Magazine, 2010
The Complete Idiot's Guide to Vegan Baking
Dish - Baking 2012
Le Cordon Bleu Cuisine Foundations: Basic Classic Recipes