Le Cordon Bleu Dessert Techniques

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Le Cordon Bleu Dessert Techniques

Format:  Hardcover,

224 pages

Publisher: Harpercollins

Publish Date: May 1999

ISBN-13: 9780688169077

ISBN-10: 0688169074

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Book Information

The following content was provided by the publisher.
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.

Specifications

:
Publisher: Harpercollins
Publish Date: May 1999
ISBN-13: 9780688169077
ISBN-10: 0688169074
Format: Hardcover
Number of Pages: 224
Shipping Weight (in pounds): 2.65
Product in Inches (L x W x H): 8.75 x 11.5 x 0.75

Chapter outline

Introductionp. 6
Fruit Dessertsp. 9
Iced Dessertsp. 31
Custards, Creams and Whipsp. 45
Souffles, Mousses and Meringuesp. 55
Soft Cheese Dessertsp. 73
Batters and Omelettesp. 83
Basic Techniquesp. 97
Cakes and Gateauxp. 129
Pastriesp. 151
Grainsp. 181
Petits Foursp. 191
Finishing Touchesp. 197
Glossaryp. 214
Indexp. 216
Acknowledgmentsp. 224

Book description

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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