Le Cordon Bleu Desserts
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Le Cordon Bleu Desserts

Le Cordon Bleu Desserts


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About the Book

A unique reference for all cooks showing how to master every technique from basic to advanced and create delicious and impressive desserts for every occasion No cook can fail to benefit from having this reference book in their kitchen. With over 1000 colour photographs, the essential techniques alone fill a gap that is often missing from many other cookery books. And who wouldn't want to discover the cooking secrets behind the school's most fabulous desserts. The renowned Le Cordon Bleu chefs share their years of experience with us to make our lives easier and our desserts more delicious. Essential information is easy to find for novices and any dessert can be attempted with confidence with step-by-step photographic sequences showing you how. More advanced cooks will be able to enhance their skills. Whether you want to perfect your pastry or experiment with spun sugar, there are always helpful tips. Stunning, mouthwatering finished dishes demonstrate the outstanding culinary flair that characterises Le Cordon Bleu. Whether you can't resist a lusciously rich chocolate mousse or crave a honey-drenched savarin, Le Cordon Bleu Desserts has so many recipes to choose from. Over 300 essential preparation and cooking techniques; Over 1,000 colour photographs of step-by-step sequences and finished dishes; Over 150 recipes, from old-fashioned steamed puddings to refreshing fruit sorbets; Featured recipes highlight the decorative skills and culinary flair that characterises Cordon Bleu cooking; Recipe and technique section covering all the basics from making batters, meringues and sauces to preparing fruit, tempering chocolate and piping; Tricks of the trade, short-cuts and tips from the experts on getting best results every time; Step-by-step approach helps readers to progress their skills; Essentials boxes feature all necessary equipment, skills and recipes; Highlights imaginative and stunning decorations, garnishes and presentation ideas; Specially shot photographs of Le Cordon Bleu chefs in action ensure the techniques are easy to follow

About the Author :
Founded in 1895, Le Cordon Bleu has become the world's most famous culinary institute with schools in London, Paris, Tokyo, Sydney and North America, teaching professionals and amateur enthusiasts alike. Today, with over 100 years of culinary excellence behind it, Le Cordon Bleu offers courses and diplomas at every level, from three-day foundation courses to full-scale professional qualifications. Originally noted for classic French cuisine, the Cordon Bleu schools have long celebrated culinary traditions from around the world.


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Product Details
  • ISBN-13: 9781903258484
  • Publisher: Carroll & Brown Publishers Limited
  • Publisher Imprint: Carroll & Brown Publishers Limited
  • Height: 276 mm
  • Weight: 803 gr
  • ISBN-10: 1903258480
  • Publisher Date: 25 Jul 2002
  • Binding: Paperback
  • Language: English
  • Width: 216 mm


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