Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation and Cooking Techniques for Making Tarts, Pi

by Le Cordon Bleu and Jeni Wright

Book Overview

For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts methods for success. Even if you've never made a sugar syrup or rolled...

• Format: Hardcover
• Language: English
• ISBN: 0688169074
• ISBN13: 9780688169077
• Release Date: April 1999
• Publisher: William Morrow & Company
• Length: 224 Pages
• Weight: 2.65 lbs.
• Dimensions: 0.7" x 8.5" x 11.0"

Customer Reviews

Gift option spoiled

The book came about 2 weeks later and was dirty with something stuck on one of the card stock pages. I had to cut the page. The book was to have been a gift. It was much too used. The content looked good. Hope to find a better one somewhere for my son in law.