Le Cordon Bleu Bakery School: 80 Step-By-Step Recipes for Bread and Viennoiseries (Hardcover) (ISBN-13: 9781911667421)

Available in English for the first time, a step by step guide to baking from the world renowned culinary 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 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, as depicted in the film Julie & Julia.

There are 80 illustrated recipes, explained step-by-step with 1450 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 breads and breads from around 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.

Author: Le Cordon Bleu
ISBN-10: 1911667424
ISBN-13: 9781911667421
Publisher: Grub Street Cookery
Language: English
Published: 10/07/2022
Pages: 320
Format: Hardcover
Weight: 3.35lbs
Size: 10.39h x 8.58w x 1.02d

Review Citation(s):
Library Journal 11/01/2022 pg. 123