Le Cordon Bleu Pastry School: 100 Step-By-Step Recipes Explained By The Chefs Of The Famous French Culinary School
Autor : Le Cordon Bleu,olivier Ploton
Geschlecht : Bücher, Business & Karriere, Management,
lesen : 8892
Herunterladen : 7410
Dateigröße : 49.25 MB
Format : PDF, ePub
Pressestimmen 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.--Booklist - Starred ReviewThe 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.--Publishers Weekly - Starred Review'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'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.'--Library Journal Über den Autor und weitere Mitwirkende Founded in Paris in 1895, Le Cordon Bleu is the world's leading network of institutes for culinary arts and hotel management. Culinary programs are provided for both professionals and amateurs. Chef instructors are winners of major national and international competitions, and are eager to share their passion and pass on their knowledge to students from around the world.