Le Cordon Bleu Patisserie and Baking Foundations

  • AUTHOR: The Chefs of Le Cordon Bleu
  • ISBN-13: 9781439057131 
  • Grade(s): 9 | 10 | 11 | 12
  • 384 Pages  Hardcover 
  • 1st Edition
  • ©2012     Published
  • Prices are valid only in the respective region

Overview

About The Product

Written by the internationally known Chefs of Le Cordon Bleu International, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, first Edition is a thorough introduction to classic French pâtisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, readers progressively work toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs.

Features

  • Building Block Basics: LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st is the definitive and authoritiative word on classic French Patisserie — from the French Master Chefs who have trained today's outstanding chefs worldwide.
  • Step-by-Step Photography: Beautiful four-color photos depict complete techniques to help learners reach the intended, delicious results!
  • Mise-en-Place Presentation: Each recipe includes "everything in its place" presentation, as well as a photo of the finished product, to give readers a better understanding of the recipe before attempting it themselves. Helpful Features: Written with student success in mind, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition thoroughly examines the critical elements of the pastry kitchen from equipment, appliances, ingredients, and techniques.
  • Robust pedagogical elements: Additional text features offer historical information, additional explanatory information on difficult concepts and French terms, techniques, tips and more!
  • Companion student handbook: showcase classic recipes whose preparation puts the techniques learned to practical use. Each recipe is designed to teach a specific method or technique, which is explained at the beginning of each recipe.
  • Quick-Reference Glossary: Conveniently located at the back of the book, the French-English glossary of culinary terms includes an easy-to-use pronunciation guide.

About the Contributor

AUTHOR
  • The Chefs of Le Cordon Bleu

    Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.

Table of Contents

Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN.
Part II: THE PROFESSIONAL PASTRY KITCHEN.
1. Hygiene and Safety.
2. Professional Uniform.
3. Preparing Your Workspace.
4. Knives and Tools.
5. Pastry Equipment.
6. Machines and Appliances.
7. Managing Your Stock and Menu.
Part III: PASTRY TECHNIQUES AND SKILLS.
1. Ingredients.
Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate.
2. Fruit Preparation.
Apples. Berries. Stone Fruit. Tropical Fruits.
Part IV: PASTRY TECHNIQUES.
Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques.
1. Batters.
Creamy Whipped Rising Batters. Air-Whipped Rising Batters. Whipped Rising Batters.
2. Doughs.
Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough.
3. Creams.
Egg-Based Creams. Beaten Creams. Basic Light Creams.
4. Cream or Fruit Desserts.
Crème Bavarois. Mousses and Soufflés. Sabayons.
5. Frozen Desserts.
Ice creams. Sorbets and Parfaits.
6. Basic Confections.
Cooking Sugar. Chocolate.
Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES.
Pâte Brisee. Pâte Sucree. Pâte Sable. Pâte a Choux. Pâte Feuilletee. Pâte a Cake.
Pâte a Crepes. Pâte a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde.
Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie.
Pain Complet. Pain au Lait. Brioches. Pâte a Savarin. Pâte a Croissants. Crème Pâtissière. Crème Anglaise. Crème d'Amande. Crème Chantilly. Crème au Beurre. Crème au Beurre aux Blancs. Crème St. Honore (Chibouste).
Part VI: Conversion Charts
Glossary.