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Le Cordon Bleu Gebäckschule: 101 Schritt-für-Sc
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eBay-Artikelnr.:283296311504
Artikelmerkmale
- Artikelzustand
- Publication Date
- 2018-10-25
- Pages
- 521
- ISBN
- 1911621203
- Book Title
- Cordon Bleu Pastry School : 101 Step-By-Step Recipes
- Book Series
- Le Cordon Bleu Ser.
- Publisher
- Grub Street
- Item Length
- 10.5 in
- Publication Year
- 2018
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.6 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / French, Courses & Dishes / Desserts, Courses & Dishes / Pastry
- Item Weight
- 76.5 Oz
- Item Width
- 8.8 in
- Number of Pages
- 512 Pages
Über dieses Produkt
Product Identifiers
Publisher
Grub Street
ISBN-10
1911621203
ISBN-13
9781911621201
eBay Product ID (ePID)
16038678796
Product Key Features
Book Title
Cordon Bleu Pastry School : 101 Step-By-Step Recipes
Number of Pages
512 Pages
Language
English
Publication Year
2018
Topic
Regional & Ethnic / French, Courses & Dishes / Desserts, Courses & Dishes / Pastry
Illustrator
Yes
Genre
Cooking
Book Series
Le Cordon Bleu Ser.
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
76.5 Oz
Item Length
10.5 in
Item Width
8.8 in
Additional Product Features
Intended Audience
Trade
Reviews
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., 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., 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., "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.
TitleLeading
Le
Dewey Edition
23
Number of Volumes
1 vol.
Dewey Decimal
641.86
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, 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 souffl 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, 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. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in six chapters.
LC Classification Number
TX773
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