Atkinson Public Library District

Le Cordon bleu dessert techniques, Laurent Duchene & Bridget Jones

eng

illustrations

index present

non fiction

Le Cordon bleu dessert techniques

40251453

Laurent Duchene & Bridget Jones

"For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts' methods for success." "Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering, and piping chocolate, you'll want to try your hand at creating chocolate ribbons and curls, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentations. Once you've reviewed the techniques for baking perfect cake layers, you'll be ready to create a Chocolate Chestnut Roulade or the classic and decadent Sachertorte." "Other sections of this comprehensive cookbook cover such topics as fruits, pastry, puddings, meringues, custards, tarts and pies, mousses, souffles, charlottes, cheese, cremes, sauces, icings, and crepes. There are more than 150 recipes from Le Cordon Bleu chefs, ranging from a simple Sponge Pudding and Fruit Crumble to a Saint-Honore, topped with spun sugar, and a dazzling Orange Crepe Gateau, flambeed at the table. The follow-up to the critically acclaimed Le Cordon Bleu Complete Cooking Techniques may just be the last dessert cookbook anyone will ever need. After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it."

"Founded in 1895, Le Cordon Bleu of Paris soon developed into the world's most famous culinary academy, teaching professionals and amateurs alike. Now, with more than a century of excellence behind it, Le Cordon Bleu has schools in Paris, London, Tokyo, Sydney, and North America, providing courses and diplomas at every level. Originally noted for classic French cuisine, Le Cordon Bleu schools have long celebrated international culinary traditions. Book jacket."--Jacket

Fruit desserts -- Iced desserts -- Custards, creams & whips -- Souffles, mousses & meringues -- Soft cheese desserts -- Batters & omelettes -- Basic techniques -- Cakes & gateaux -- Pastries -- Grains -- Petits fours -- Finishing touches

Dessert techniques