Pastry school : 100 step-by-step recipes

Pastry school 100 step-by-step recipes

Book - 2018

"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. This book contains 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Gateaux, cakes and entremets; Individual pastries and plated desserts; Tarts and tartlets; Special and festive desserts; Biscuits and mini cakes, Sweets and little treats, as well as Pastry basics. 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."--Provided by publisher.

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Subjects
Cordon bleu (School : Paris, France)
Desserts.
Cookbooks.
Genres
Cookbooks
Published
London : Grub Street 2018.
Language
English
French
Corporate Author
Cordon bleu (School : Paris, France)
Corporate Author
Cordon bleu (School : Paris, France) (author)
Other Authors
Olivier Ploton (photographer)
Edition
English language edition
Item Description
Includes index.
Physical Description
511 pages : color illustrations ; 27 cm
ISBN
9781911621201
  • Gateaux, cakes & entremets
  • Individual pastries & plated desserts
  • Tarts & tartlets
  • Special & festive desserts
  • Biscuits & mini cakes
  • Sweets & little treats
  • Pastry basics.
Review by Booklist Review

*Starred Review* After more than a century in operation, the school of culinary arts, Le Cordon Bleu, keeps its stellar reputation intact with the publication of this instructive book on nearly everything there is to know about French pastry making. The collection includes 85 recipes and 15 basics to master, mingling old and soon-to-be new classics. Aside from the many flavors of macarons and eclairs, there's more than a nod to U.S. sweets like cheesecake and brownies. What truly distinguishes this from other bake me books is the emphasis on instruction; step-by-step photographs of each dessert; specific times to allocate for prepping, baking, chilling; the meticulous organization of preparation, from mixture to assembly; and indicated levels of difficulty. Chef's tips usually center on possible substitutions, while the few-sentence sidebars (on, for instance, roses in pastry making and the origin of Tarte Tatin) educate and enlighten. Includes a glossary.--Barbara Jacobs Copyright 2018 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

The 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. (Nov.) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved

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