Le Cordon Bleu Pastry School

Discover the art of pastry making with the Le Cordon Bleu Pastry School book, an essential guide for pastry enthusiasts, whether you're a beginner or a seasoned chef. This stunning hardback edition, measuring 216 x 263 mm and comprising 521 pages, showcases a wealth of over 100 illustrated recipes, each accompanied by detailed step-by-step instructions. Featuring 1400 vibrant photographs, this cookbook is divided into six comprehensive chapters that cover everything from classic pastries and impressive cakes to festive desserts and essential techniques.

Delve into the world of gourmet baking with beloved recipes like lemon pound cake, Black Forest gateau, and indulgent chocolate fondants. Additionally, explore innovative creations such as yuzu-chocolate choux buns and luscious vanilla soufflés. The book not only provides delicious recipes but also includes invaluable sections on essential baking utensils and a glossary of culinary terms, making it the perfect companion for anyone serious about pastry.

Endorsed by renowned Le Cordon Bleu, this book serves as both an educational resource and a source of inspiration for pastry lovers around the globe, including major cities like Paris, London, and Tokyo. Elevate your baking skills and create extraordinary desserts that will impress family and friends with this ultimate pastry guide, destined to be a staple in any kitchen.

Publisher: Grub Street
Bind: hardback
Dimensions: 216 x 263 mm
Pages: 521
Publication Date: 28-09-2018

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world’s largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry. There are famous classics such as lemon pound cake, three King’s cake, Black Forest gateau, fraisier cake, … Simple family recipes including soft centre chocolate “fondants”, mango with chocolate chips, hot vanilla soufflé, tart Tatin -style apple ring … Delicious and original desserts like yuzu and blond chocolate choux buns, chocolate-marshmallow tartlets, aloe vera and wild strawberry entremets, vanilla cubes with sugar-frosted pansies … At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, Taiwan.