Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi

Overview

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, ...

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Overview

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 choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.

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.

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Product Details

  • ISBN-13: 9780688169077
  • Publisher: HarperCollins Publishers
  • Publication date: 4/28/1999
  • Edition description: 1st Edition
  • Edition number: 1
  • Pages: 224
  • Sales rank: 465,003
  • Product dimensions: 8.50 (w) x 11.00 (h) x 0.73 (d)

Read an Excerpt

Pink Champagne Sorbet

2 cups sugar
14 fl oz water
1 bottle pink Champagne
Juice of 1 lemon

Dissolve the sugar in the water over a low heat, then bring the syrup to boil.Stir in the wine and lemon juice.Set aside he wine syrup to cool.Freeze in a sornetiere until smooth, firm and white.Serve at once, or transfer to a container and freeze.

Serves 12

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted February 21, 2010

    desserts

    The book had great illustrations and an excellent book for those who are a little better with culinary verbage. Practical, maybe it is best for ideas to develop your own.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted February 20, 2010

    Great

    Inspiring every thing I was looking for.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 7, 2000

    Excellent book for both baking and to learn decorating

    The book is organized very nicely with clear pictures and also is devided into the levels so everyone with all levels of cooking can enjoy baking. I learned decoration from this book too.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 3, 2012

    A great book to learn unique and beautiful desserts. It teaches

    A great book to learn unique and beautiful desserts. It teaches presentation so your masterpieces can look as good as the ones on the cover.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 18, 2009

    No text was provided for this review.

Sort by: Showing all of 5 Customer Reviews

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