Le Cordon Bleu Bakery School
9781911667421_001
9781911667421_002
9781911667421_003
9781911667421_004

Le Cordon Bleu Bakery School 80 Step-by-Step Recipes Explained by the Chefs of the Famous French Culinary School

Hardback (05 Sep 2022)

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Publisher's Synopsis

Learn to bake your own bread with the acclaimed school.

Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its 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 specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.

There are 80 illustrated recipes, explained step-by-step with 1,450 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 and international breads from across 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.

Book information

ISBN: 9781911667421
Publisher: Grub Street Publishing
Imprint: Grub Street
Pub date:
DEWEY: 641.815
DEWEY edition: 23
Language: English
Number of pages: 304
Weight: 1434g
Height: 223mm
Width: 269mm
Spine width: 28mm