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From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Illustrated with step-by-step sequences, it provides ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu.
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Le Cordon Bleu dessert techniques, Bridget Jones, Laurent Duchene, Salima Hirani, France Cordon bleu School Paris
- Language
- Released
- 1999
- Binding
- (Hardcover)
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4.9
Excellent
8 Ratings
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- Title
- Le Cordon Bleu dessert techniques
- Language
- English
- Publisher
- Cassell
- Released
- 1999
- Format
- Hardcover
- Pages
- 224
- ISBN10
- 0304351202
- ISBN13
- 9780304351206
- Series
- Tags
- Cookbooks
- Rating
- 4.9 out of 5
- Description
- From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Illustrated with step-by-step sequences, it provides ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu.