Le Cordon Bleu Patisserie & Baking Foundations Classic Recipes （SPI）

Chefs of Le Cordon Bleu (COR)

Delmar Pub（2012/01発売）

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製本 Paperback:紙装版/ペーパーバック版／ページ数 362 p.
言語 ENG
商品コード 9781439057179
DDC分類 338

Full Description

Comprehensive and easy to understand, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS teaches classic French patisserie techniques within a contemporary and international context.It pays homage to the generations of chefs who have upheld and passed on their passion for Patisserie and Baking to each succeeding generation. Designed to teach the technical secrets of Le Cordon Bleu, all 141 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as ingredient photos and charts, make this book an inspiration for enthusiasts and professionals alike.

I. Cookies (Biscuits)II. Cakes (Gateaux) III. Entremets? (Entremets)IV. Tarts? (Tartes)V. Desserts (DessertsVI. Bread and Pastries (Pain et Viennoiseries)VII. Ice Creams and Sorbets (Les Glaces et Les Sorbets)VIII. Recettes Regionale (Regional Recipes)IX. Other Preparations (Autres Preparations)X. Candies (Confiseries)XI. Chocolate (Chocolat)XII. International Patisserie (Patisserie Etrangere) XIII. Conversion Charts