80 illustrated recipes explained step-by-step with 1450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois… and much, much more. Discover recipes for traditional, regional breads and breads from around the world, as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.

With 200 inner pages, our 125th Anniversary Le Cordon Bleu Notebook is perfect for writing down recipes, cooking tips, grocery shopping lists, or even doodling while you wait for the oven to preheat. Three options for pages: dot, square, and blank. The inner pages line stapling by hand to prevent falling off. Elastic band and bookmark band included.  Size: A5,  15cmx21.5cm / 200 inner pages