Le Cordon Bleu Bakery School 80 Step-by-Step Recipes for Bread and Viennoiseries

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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. In this book there are 80 illustrated recipes, explained step-by-step with 1450 photographs. Learn to bake your own bread with the acclaimed Le Cordon Bleu 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 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 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: Founded in Paris in 1895, Le Cordon Bleu is the world's leading network of institutes for culinary arts and hotel management. Culinary programs are provided for both professional and amateurs. Chef instructors are winners of major national and international competitions, eager to share their passion and pass on their knowledge to students from around the world. Books in the series: 9781911621201 Le Cordon Bleu Pastry School 9781911621850 Le Cordon Bleu Chocolate Bible 9781911667421 Le Cordon Bleu Bakery School 9781911714170 Le Cordon Bleu Confectionery School 1450 colour photographs

Book details and technical specifications

Format: Hardback
ISBN13: 9781911667421
Published: September 2022

Number of pages: 304
Width: 200 mm
Height: 230 mm
Depth: not specified

Publisher: Grub Street Publishing