Le Cordon Bleu – författare

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary 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.

Learn to bake your own bread with the acclaimed 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 specialist 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 1,450 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 and international breads from across 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.

Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu's confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, ... as well as low sugar creations and even superb decorative pieces for special occasions.There is an entire chapter of step-by-step basic recipes for all the essential techniques: cooking sugar, tempering chocolate, making almond or praline paste... as well as detailed step-by-step instructions for the most complex recipes.Confectionery and chocolate-making, refined areas of gastronomyMake your own sweet treats, so you don't have to buy commercially made productsThanks to the advice from the prestigious school chefs, discover a way to make healthier confectionery

Discover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations.Success is guaranteed because the recipes have been created by the chefs of the world’s oldest and best known culinary institution, Le Cordon Bleu, which is famed for presenting cookery expertise in ways that are clear and simple to grasp. As well as including a photograph of every finished dish, a range of indispensable techniques are illustrated in step-by-step photographs, which makes mastering the recipes possible for even the novice cook.Any of the 180 mouth-watering recipes presented here will provide the high point of any meal – whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends – you need look no further. This is the culinary guide to all things chocolate.Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts and hotel management. Culinary programmes 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.

The techniques, recipes, and teachings of the globally renowned Culinary Arts and Hospitality Institute: in seven beautifully produced volumes with bespoke slipcase, perfect for gastronomy students, culinary professionals , and passionate home cooksAs the world’s most prestigious culinary arts institute, Le Cordon Bleu is the ultimate destination for aspiring professionals who wish to learn from the masters of classical culinary techniques. Its roll call of alumni – from Julia Child to Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi – testifies to the gold standard authority of its education.Le Cordon Bleu Culinary Arts School is a culinary degree in book form. In this seven-volume collection, Le Cordon Bleu distils world-class culinary mastery into practical, inspiring guidance, offering home cooks and professionals alike the opportunity to attend the fabled school from the comfort of their own kitchens. Thoughtfully presented in a bespoke slipcase, the seven volumes of this unique and expansive collection cover Stocks, Sauces and Soups; Eggs and Dairy; Fish and Shellfish; Meat, Poultry, and Game; Vegetables, Grains, and Pulses; Pastry, Baking, Confectionery, and Desserts; and a final ‘Kitchen Handbook’ spanning equipment, tool maintenance, safety, glossaries of culinary techniques and French culinary terminology, weight conversions, and a full index of all the seven volumes.Each volume begins with an introduction to the topic, explaining its significance in the context of culinary history and practice and outlining the key elements of the topics covered. In addition to comprehensive explanations and step-by-step photography of stand-alone techniques, such as how to properly prepare an artichoke, bone a fish, truss  poultry, make a bouquet garni, poach an egg, etc., there are hundreds of classic and more contemporary recipes. More than 770 recipes expand the reader’s culinary repertoire, while simultaneously helping them to develop their overall ability, creativity, and culinary confidence. Step-by-step images illustrate specific technique – from how to make mayonnaise to laminating puff pastry . From foundational techniques to exquisitely refined dishes, the contents of this expansive volume empower students, emerging professionals, and keen home cooks worldwide to cook with confidence, precision, and professional flair – making this an essential, lifelong kitchen investment.

Ya sea una mousse de chocolate que se deshace en la boca, un budín al vapor o un sorbete de fruta refrescante, los postres convierten una comida en una ocasión memorable.Las recetas revelan el aspecto decorativo y la alta calidad culinaria que caracteriza a Le Cordon Bleu, y una sección de referencia muestra los conocimientos básicos para preparar masas y pastas, merengues, salsas, modificar el chocolate y extender la crema batida con una manga pastelera.