As an Amazon Associate, I earn from qualifying purchases. Learn More

Shopping Cart

0

Your shopping bag is empty

Go to the shop

Le Cordon Bleu's Pastry School: 100 step-by-step recipes explained by the chefs of the famous French culinary school

£35.00 £24.85

Author: Le Cordon BleuBrand: Grub Street CookeryEdition: IllustratedBinding: HardcoverFormat: IllustratedNumber Of Pages: 521Release Date: 30-08-2018Details: Product Description 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...

Author: Le Cordon Bleu

Brand: Grub Street Cookery

Edition: Illustrated

Binding: Hardcover

Format: Illustrated

Number Of Pages: 521

Release Date: 30-08-2018

Details: Product Description 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 souffle 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, Taiwan. Review In Pastry School Le Cordon Bleu has once again produced a book destined to become a well-thumbed and slightly dog-eared staple of many kitchens --Emma Lake in The Caterer This book from the famous French culinary institution is the one to buy for anyone who takes their pastry seriously. It features 100 recipes, all explained step-by-step with photographs, for some very fine and elaborate creations. --The Sunday Times About the Author 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.

Package Dimensions: 10.5 x 8.8 x 1.7 inches

Languages: English

More Infomation To You

Things you need to know

We use industry standard SSL encryption to protect your details. Potentially sensitive information such as your name, address and card details are encoded so they can only be read on the secure server.

  • Safe Payments
  • Accept Credit Cart
  • Different Payment Method
  • Price Include VAT
  • Easy To Order

Express Delivery

  • Europe & USA within 2-4 days
  • Rest of the world within 3-7 days
  • Selected locations