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Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes
The chefs of the Le Cordon Bleu Institute present more than 100 pastry recipes, fully illustrated step-by-step, and reveals all its secrets to make you a real pastry chef!
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 honored by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child.
In Pastry School 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.
Discover a wealth of recipes:
-Great Classics known to everyone (madeleines, Black Forest Gateau, macarons, mille-feuilles);
-East-to-Make Family Recipes (cheesecake, financiers, hot vanilla souffl�s, apricot tart, brownies);
-Innovative Creations (black currant and praline lollipops, matcha tea treats, aloe vera and wild strawberry desserts).
There are famous classics such as apple strudel, carrot cake, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot souffl� 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.
And 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.
For each recipe, there is a picture of the final presentation and a tip from the chef to guide you.
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.
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 honored by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child.
In Pastry School 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.
Discover a wealth of recipes:
-Great Classics known to everyone (madeleines, Black Forest Gateau, macarons, mille-feuilles);
-East-to-Make Family Recipes (cheesecake, financiers, hot vanilla souffl�s, apricot tart, brownies);
-Innovative Creations (black currant and praline lollipops, matcha tea treats, aloe vera and wild strawberry desserts).
There are famous classics such as apple strudel, carrot cake, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot souffl� 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.
And 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.
For each recipe, there is a picture of the final presentation and a tip from the chef to guide you.
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.
512 pages, Hardcover
Published October 25, 2018
15 people are currently reading
304 people want to read
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Displaying 1 - 7 of 7 reviews
July 17, 2019
The book title states 101 STEP-BY-STEP RECIPES, yet the book itself says 100 STEP-BY-STEP RECIPES.
Everything is the same: page number, publisher, reprint date, etc. Regardless, this is a super step-by-step baking book. The visual element adds a lot as does the Glossary, Index of Recipes in alphabetical order, and Index of Recipes by ingredient. A grand manual for the serious, or aspiring baker.
Everything is the same: page number, publisher, reprint date, etc. Regardless, this is a super step-by-step baking book. The visual element adds a lot as does the Glossary, Index of Recipes in alphabetical order, and Index of Recipes by ingredient. A grand manual for the serious, or aspiring baker.
November 22, 2020
Not for the faint of heart. Some of these are intimidating, but why not go for it🤷🏿♂️
July 26, 2020
If you like more delicate / fruity French pastries and tarts, this book is great. The book has a nice collection of different techniques and different sized pastries, from eclairs to 12-person fraisiers. The step by step pictures that are accompanied with each recipe make it super clear how to make everything and apply each technique. So far I made the macarons, macaronnade, simple lemon pound cake, and tarte-tatin style apple ring and they all turned out amazing. This book will be my go-to the next couple years for learning new techniques and gaining a few more kilos.
October 23, 2019
Relatively simple to fairly complex recipes on all manner of pastry, mainly classic french (as the title suggests). Worth reading.
July 10, 2021
This is an excellent book to start exploring pastry making. It has step-by-step instructions WITH pictures! Recipes are classified with three levels of difficulty. I’m glad I started with this book because when I got their “Chocolate” book there were no step-by-step pictures. But having read through Pastry School, I was able to understand the instructions. I own this book and have made several of the recipes and plan to make many more. The Chocolate book also has many excellent recipes and I plan to purchase it, as well.
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December 27, 2019Not bad... but I wanted more of a how-to primer whilst the recipes aren’t comprehensive. I’ll take the CIA videos.
August 28, 2021
Seriously one of the best pastry cookbooks. Has pictures and even a glossary of terms! Don't forget they give you basics in the back!
Displaying 1 - 7 of 7 reviews