Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes

  • AUTHOR: The Chefs of Le Cordon Bleu
  • ISBN-13: 9781439057179 
  • Grade(s): 9 | 10 | 11 | 12
  • 384 Pages  Spiralbound 
  • 1st Edition
  • ©2012     Published
  • Prices are valid only in the respective region


About The Product

Comprehensive and easy to understand, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS teaches classic French patisserie techniques within a contemporary and international context. It pays homage to the generations of chefs who have upheld and passed on their passion for Pâtisserie and Baking to each succeeding generation. Designed to teach the technical secrets of Le Cordon Bleu, all 141 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as ingredient photos and charts, make this book an inspiration for enthusiasts and professionals alike.


  • The Recipe Handbook contains 141 classic Le Cordon Bleu Patisserie and Baking recipes with detailed plated and ingredient photography.
  • Each recipe starts with a full ingredients list, detailed step-by-step methods, tips, notes, and finished dish presentation description.
  • All techniques being used within recipes are cross-referenced for easy use and include variations on recipes when appropriate.
  • Measurement and conversion conversion chars are found in the back of the book.

About the Contributor

  • 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

I. Cookies (Biscuits)
II. Cakes (Gateaux)
III. Entremets? (Entremets)
IV. Tarts? (Tartes)
V. Desserts (Desserts
VI. Bread and Pastries (Pain et Viennoiseries)
VII. Ice Creams and Sorbets (Les Glaces et Les Sorbets)
VIII. Recettes Regionale (Regional Recipes)
IX. Other Preparations (Autres Préparations)
X. Candies (Confiseries)
XI. Chocolate (Chocolat)
XII. International Patisserie (Patisserie Étrangere)
XIII. Conversion Charts