Le Cordon Bleu Patisserie and Baking Foundations

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Le Cordon Bleu Patisserie and Baking Foundations

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.

Statement of Responsibility

Author(s)

The Cefs of Le Condon Bleu - Organizational Body

Edition

Call Number

641.5 PAT

ISBN/ISSN

9781439057131

Subject(s)

Hospitality
Le Cordon Bleu
Baking
Patisserie

Classification

641.5

Series Title

GMD

Text

Language

English

Publisher

Delmar Cengage Learning

Publishing Year

2012

Publishing Place

New York

Collation

402p.

Specific Detail Info

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