In these pages you will find 169 recipes that demonstrate the foundation techniques used by Le Cordon Bleu chefs around the world. Each recipe details preparation, techniques, suggested equipment and ingredient conversions. Filled with beautiful, mouth-watering photographs and helpful illustrations, this spiral bound book is a must-have for any level chef. Begin their culinary adventure with the Cuisine Foundations Recipe book.
Where else can you find the in-depth approach to classical French cooking (Le Cordon Bleu At Home) combined with the New York Times bestseller by Julia Child, Simone Beck, and Louisette Bertholle, titled Mastering the Art of French Cooking and the classic foodie movie, Julia & Julia DVD all in one packaged gift set? Both cookbooks provide hundreds...
Take your knowledge and enjoyment of wine to the next level with this comprehensive and fully illustrated guide to buying, selling, storing, tasting and serving wine. Packed with all the practical techniques and tips you need to get the most from wine, plus expert advice from LE CORDON BLEU chefs on matching wine with food.
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 apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot soufflé with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... 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, and Taiwan.