Le Cordon Bleu Patisserie and Baking Foundations by The Chefs of Le Cordon Bleu

Le Cordon Bleu Patisserie and Baking Foundations by The Chefs of Le Cordon Bleu

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Le Cordon Bleu Patisserie and Baking Foundations by The Chefs of Le Cordon Bleu
English | Dec 2, 2011 | ISBN: 1439057133 | 416 Pages | PDF | 264,7 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.



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