Le Cordon Bleu Bakery School
80 step-by-step recipes explained by the chefs of the famous French culinary school
Seiten
2022
Grub Street Publishing (Verlag)
978-1-911667-42-1 (ISBN)
Grub Street Publishing (Verlag)
978-1-911667-42-1 (ISBN)
Discover recipes from the acclaimed cookery school for traditional, regional and international breads from around the world. There are 80 illustrated step-by-step recipes in seven chapters.
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.
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.
| Erscheinungsdatum | 24.10.2022 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 200 x 230 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-911667-42-4 / 1911667424 |
| ISBN-13 | 978-1-911667-42-1 / 9781911667421 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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