Le Cordon Bleu Patisserie and Baking Foundations

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Cengage Learning, Dec 2, 2011 - Business & Economics - 384 pages
Written by the internationally known Chefs of Le Cordon Bleu International, LE CORDON BLEU PĀTISSERIE AND BAKING FOUNDATIONS, first Edition is a thorough introduction to classic French pātisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, readers progressively work toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PĀTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs.
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