Le Cordon Bleu Pastry School
100 step-by-step recipes explained by the chefs of the famous French culinary school
(Author) Le Cordon BleuLe 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 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 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. There are famous classics such as apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot soufflé 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... 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. 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, Taiwan.
Le Cordon Bleu
Le Cordon Bleu is a renowned culinary school that was founded in Paris, France in 1895 by Marthe Distel. The school has since expanded to include locations around the world, offering training in classic French cuisine and patisserie.
One of their most notable works is the Le Cordon Bleu Master Chef series, which features recipes and techniques from some of the world's top chefs. Their literary style is characterized by a focus on precision, technique, and the artistry of French cooking.
Le Cordon Bleu has had a significant impact on the culinary world, shaping the way chefs approach and execute their craft. Their most famous work is perhaps their flagship program, the Grand Diplôme, which provides comprehensive training in both cuisine and pastry.
Overall, Le Cordon Bleu's contributions to literature have solidified their reputation as a leading authority in the culinary arts, and their influence can be seen in kitchens around the world.
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