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From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Illustrated with step-by-step sequences, it provides ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu.
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Le Cordon Bleu dessert techniques, Laurent Duchene, Bridget Jones, Salima Hirani, France Cordon bleu School Paris
- Taal
- Jaar van publicatie
- 1999
- product-detail.submit-box.info.binding
- (Hardcover)
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- Titel
- Le Cordon Bleu dessert techniques
- Taal
- Engels
- Uitgever
- Cassell
- Jaar van publicatie
- 1999
- Formaat
- Hardcover
- Aantal pagina's
- 224
- ISBN10
- 0304351202
- ISBN13
- 9780304351206
- Reeks
- Beoordeling
- 4,9 van 5
- Aantekening
- From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Illustrated with step-by-step sequences, it provides ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu.