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Le Cordon Bleu News, 12/13/2011
Le Cordon Bleu Pâtisserie and Baking Foundations and Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes
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NEW BOOKS

LE CORDON BLEU RELEASES PÂTISSERIE AND BAKING FOUNDATIONS

THE HIGHLY ANTICIPATED NEW BOOK THAT UNRAVELS THE MYSTERIES AND HISTORY BEHIND SOME OF THE WORLD’S MOST BELOVED DESSERTS

Patisserie and Baking FoundationsPatisserie and Baking Foundations Classsic Recipes


Ottawa, ON (December 15, 2011) Le Cordon Bleu is proud to announce the launch of two new landmark publications Le Cordon Bleu Pâtisserie and Baking Foundations (ISBN-13: 9781439057131, $64.95) and Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes (ISBN: 9781439057179, $29.95).

The masterful Pâtisserie Chefs of Le Cordon Bleu, the world famous international school of the culinary arts, have compiled a fascinating, educational and delicious text book and recipe book that embrace the rich history, classic and contemporary dishes and international flavor of this renowned brand.

A sister book to the inspired Cuisine Foundations, Pâtisserie and Baking Foundations begins with the fundamentals for preparing basic doughs and creams and progressively works toward more advanced techniques and recipes. The recipes range from the timeless traditional to more modern masterpieces and everything in between while all featuring classic French culinary techniques making Le Cordon Bleu Pâtisserie and Baking Foundations an inspirational and authoritative resource for aspiring professionals and home chefs alike.

President of Le Cordon Bleu International says “To be a master in the world of French Pâtisserie is to be both an artist and a scientist.  We have pulled together all of the basic knowledge one needs to know in order to work four simple ingredients – flour, sugar, milk and eggs - into basic mixtures that serve as the foundation to some of the world’s most beloved baked goods.”

Extensively researched, Le Cordon Bleu Pâtisserie and Baking Foundations follows the evolution of French pastry, from the earliest preparations through 20th-century decadence.  “It represents a remarkable achievement in the history of the culinary arts, worthy of comparison with the work of Escoffier,” said Jim Gish, Senior Acquisitions Editor at publishing house Delmar, Cengage Learning.  “For the first time, every essential French culinary – and now pâtisserie and baking -- technique has been carefully documented by a team of French master chefs and illustrated with wonderfully detailed step-by-step photographs.   Developing a deeper understanding of the techniques, methods, and ingredients allows those who master them not only to faithfully reproduce classic recipes, but to innovate and create new recipes with only their imaginations to limit them.”

Le Cordon Bleu Pâtisserie and Baking Foundations is beautifully illustrated with nearly 450 photographs with a strong focus on techniques for perfecting basic pastry foundation recipes. Pâtisserie and Baking Foundations Classic Recipes showcases more than 140 delicious recipes such as rich and sweet Crème Brulée, sinful Devil’s food cake, a towering Croquembouche and the irresistible melt in your mouth macarons – all recipes  that put the classic techniques to work.  The marriage of these techniques and recipes give the passionate pastry cook the tools they need to practice and excel in the world of French pâtisserie.  The books teach details to mastering the basics, provide the skills and the inspiration needed to approach even the most challenging pastry and baking techniques and recipes with confidence.

Gourmets, home bakers, food enthusiasts, and professionals will find this to be a treasury of recipes and technique.  For more information or to purchase the books please visit www.cengage.com/community/culinary or www.cordonbleu.edu.


Preview a chapter from Le Cordon Bleu Pâtisserie and Baking Foundations

Preview a selection from Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes

 



Media Contacts:

 

Margaret Warren
Sales & Marketing Coordinator
Le Cordon Bleu Inc
40 Enterprise Avenue N
Secaucus, NJ 07094-2517 U.S.A.
mwarren@cordonbleu.edu
www.cordonbleu.edu

Kathy McIntyre
Publishing Manager
Le Cordon Bleu Inc.
Ottawa Culinary Arts Institute
453 Laurier Ave. East
Ottawa, ON, K1N 6R4, Canada
Telephone : 613-755-2352
kmcintyre@cordonbleu.edu
www.cordonbleu.edu

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