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Le Cordon Bleu Patisserie and Baking Foundations,9781439057131
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Le Cordon Bleu Patisserie and Baking Foundations

by
Edition:
1st
ISBN13:

9781439057131

ISBN10:
1439057133
Format:
Hardcover
Pub. Date:
12/2/2011
Publisher(s):
Cengage Learning

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What version or edition is this?
This is the 1st edition with a publication date of 12/2/2011.
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
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Summary

Written by the internationally known Chefs of Le Cordon Bleu International, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS, first Edition is a thorough introduction to classic French patisserie 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 PATISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs.


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