Le Cordon Bleu Patisserie Foundations

Le Cordon Bleu Patisserie Foundations

Hardback

By (author) The Chefs of Le Cordon Bleu, By (author) Michel Suas, Edited by Jim Gish

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  • Publisher: Delmar Cengage Learning
  • Format: Hardback | 384 pages
  • Dimensions: 230mm x 278mm x 24mm | 1,438g
  • Publication date: 28 December 2011
  • Publication City/Country: Clifton Park
  • ISBN 10: 1439057133
  • ISBN 13: 9781439057131
  • Sales rank: 156,632

Product description

Written by the internationally known Chefs of Le Cordon Bleu International, "Le Cordon Bleu Patisserie And Baking Foundations", first edition is a thorough introduction to classic French patisserie 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 Patisserie And Baking Foundations, 1st Edition" an ideal resource for aspiring professional chefs.

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Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN. Part II: THE PROFESSIONAL PASTRY KITCHEN. 1. Hygiene and Safety. 2. Professional Uniform. 3. Preparing Your Workspace. 4. Knives and Tools. 5. Pastry Equipment. 6. Machines and Appliances. 7. Managing Your Stock and Menu. Part III: PASTRY TECHNIQUES AND SKILLS. 1. Ingredients. Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate. 2. Fruit Preparation. Apples. Berries. Stone Fruit. Tropical Fruits. Part IV: PASTRY TECHNIQUES. Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques. 1. Batters. Creamy Whipped Rising Batters. Air-Whipped Rising Batters. Whipped Rising Batters. 2. Doughs. Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough. 3. Creams. Egg-Based Creams. Beaten Creams. Basic Light Creams. 4. Cream or Fruit Desserts. Creme Bavarois. Mousses and Souffles. Sabayons. 5. Frozen Desserts. Ice creams. Sorbets and Parfaits. 6. Basic Confections. Cooking Sugar. Chocolate. Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES. Pate Brisee. Pate Sucree. Pate Sable. Pate a Choux. Pate Feuilletee. Pate a Cake. Pate a Crepes. Pate a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde. Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie. Pain Complet. Pain au Lait. Brioches. Pate a Savarin. Pate a Croissants. Creme Patissiere. Creme Anglaise. Creme d'Amande. Creme Chantilly. Creme au Beurre. Creme au Beurre aux Blancs. Creme St. Honore (Chibouste). Part VI: Conversion Charts Glossary.

Table of contents

Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN. Part II: THE PROFESSIONAL PASTRY KITCHEN. 1. Hygiene and Safety. 2. Professional Uniform. 3. Preparing Your Workspace. 4. Knives and Tools. 5. Pastry Equipment. 6. Machines and Appliances. 7. Managing Your Stock and Menu. Part III: PASTRY TECHNIQUES AND SKILLS. 1. Ingredients. Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate. 2. Fruit Preparation. Apples. Berries. Stone Fruit. Tropical Fruits. Part IV: PASTRY TECHNIQUES. Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques. 1. Batters. Creamy Whipped Rising Batters. Air-Whipped Rising Batters. Whipped Rising Batters. 2. Doughs. Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough. 3. Creams. Egg-Based Creams. Beaten Creams. Basic Light Creams. 4. Cream or Fruit Desserts. Creme Bavarois. Mousses and Souffles. Sabayons. 5. Frozen Desserts. Ice creams. Sorbets and Parfaits. 6. Basic Confections. Cooking Sugar. Chocolate. Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES. Pate Brisee. Pate Sucree. Pate Sable. Pate a Choux. Pate Feuilletee. Pate a Cake. Pate a Crepes. Pate a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde. Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie. Pain Complet. Pain au Lait. Brioches. Pate a Savarin. Pate a Croissants. Creme Patissiere. Creme Anglaise. Creme d'Amande. Creme Chantilly. Creme au Beurre. Creme au Beurre aux Blancs. Creme St. Honore (Chibouste). Part VI: Conversion Charts Glossary.