Le Cordon Bleu releases Confectionery School in English

An Enchanted Journey into the Art of Confectionery
In Le Cordon Bleu Confectionery School, renowned chefs share their precious secrets and expertise accumulated over decades. The pages of this book overflow with exquisite recipes and detailed instructions to create world-class confectioneries. Humbugs, nougats, calissons (almond paste sweets), caramels, truffles, pralines, mendiants (chocolate fruit & nut discs), marshmallows... What if you could make them yourself? This book invites you to explore a variety of sweet delights that will tantalise your taste buds. 

In addition to enticing recipes, this book offers an entire chapter on basic techniques to learn all the ins and outs of confectionery, from cooking sugar to making almond paste.

For all Pastry Enthusiasts
Whether you are an amateur pastry cook or a seasoned professional, this book is a must-have. It is designed to inspire, educate, and astound all those who are passionate about confectionery. Le Cordon Bleu Confectionery School provides detailed step-by-step instructions for the most complex recipes, where you can learn the techniques of leading chefs at your own pace.