The Cefs of Le Condon Bleu Primary Author mixed material bibliography New York Delmar Cengage Learning 2012 monographic en English

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402p. This book introduce of 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. Baking Le Cordon Bleu Hospitality Patisserie 641.59781439057131 Podomoro University Digital Library 641.5 PAT 2015.02.0519 My Library 641.5 PAT 2015.02.0520 My Library 641.5 PAT Patisserie.jpg.jpg 243 2015-02-18 15:22:17 2018-04-02 10:15:22 machine generated