Tarts & Pastries

Le Cordon Bleu Home Collection #9

by Le Cordon Bleu, Kay Halsey (Editor)

Book by Le Cordon Bleu

Genres: Cookbooks, Cooking

64 pages, Hardcover

Published January 1, 1998

Reviews

[Stephen · Rating 3 out of 5]

This pâtisserie cookbook is both too simple and too advanced. The bakers on the faculty of Le Cordon Bleu sought to make classic French techniques accessible to the home cook. This short text (with lots of step-by-step photographs) is the result. The difficulty is in the level of difficulty. Many of these wonderful recipes require a great deal more skill than is suggested by the instructions. Skill must also be augmented by a better understanding of ingredients than is provided. Not all butter is the same (the water content differs). Not all flour is the same (the gluten content differs). Not all cream is the same (the fat content differs). The novice needs a much better introduction; the professional dessert chef does not need this simple book. The colour photographs are, however, very pretty.

[Elena Traduzioni Oceano Mare · Rating 5 out of 5]

Buonissime queste, soprattutto la sfoglia con le mandrole tritate.. mmmmmmmmmm ....

[K · Rating 5 out of 5]

There are so many beautiful French pastries in this book. I can't wait for my husband (who is a baker/ pastry chef)to make some of these things for me! Lol