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1 Burnside Cooking and Food- Desserts

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

by

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

 

Synopses & Reviews

Publisher Comments:

After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermand#233; shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the worldand#8212;and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermand#233;and#8217;s croissants; his Saint Honorand#233; cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crand#232;me brand#251;land#233;e.

The luscious photographs and 100 recipes featured in Pierre Hermand#233; Pastries flaunt Hermand#233;and#8217;s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the worldand#8217;s most skilled and inventive pastry chefs.

and#160;

Praise for Pierre Hermand#233; Pastries:

and#160;

"There are cookbooks, and there are coffee table books. Pierre Hermand#233; Pastries (Stewart, Tabori and Chang; $50) is more the latter than the former, though that shouldnand#8217;t detract from its value to those who are captivated, maybe even obsessed, by beautiful desserts." and#8212;Washington Post

and#160;

"The photographs are stunning. The recipes are the stuff of custard-rich dreams." and#8212;Publishers Weekly

and#160;

"This is a cookbook that a passionate pastry lover will want, not only to replicate Hermand#233;'s own recipes but to be inspired by, as well. And for anyone who loves a good story to go along with the food, you'll appreciate reading about the history behind each recipe." and#8212;Epicurious.com

and#160;

and#8220;Read it cover to cover, and you'll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: donand#8217;t say you weren't warned.and#8221; and#8212;Eater.com

and#160;

Synopsis:

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 out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.

After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.

Synopsis:

Le Cordon Bleu's master chefs from around the world present hundreds of dessert techniques, illustrated with more than 1,000 full-color photos.

About the Author

Pierre Hermand#233; is a master pastry chef with his own line of shops in Paris and Tokyo. He has published numerous books, including Desserts by Pierre Hermand#233; and Chocolate Desserts by Pierre Hermand#233;.

Product Details

ISBN:
9780688169077
Subtitle:
More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi
Other:
Duchene, Laurent
Author:
Fau, Laurent
Author:
Le Cordon Bleu
Author:
Hermand#233
Author:
by Le Cordon Bleu
Author:
Pierre
Author:
Duchene, Laurent
Author:
Pierre Hermand#233
Author:
Le, Cordon Bleu
Author:
Douchene, Laurent
Author:
Jones, Bridget
Publisher:
William Morrow Cookbooks
Location:
New York :
Subject:
Desserts
Subject:
Culinary Arts & Techniques
Subject:
Cookery, International
Subject:
Courses & Dishes - Desserts
Subject:
Methods - General
Subject:
Methods - Baking
Subject:
Cooking and Food-Desserts
Subject:
Pastry
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Publication Date:
19990421
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
80 four-color illustrations
Pages:
224
Dimensions:
9.4 x 11 x 1.25 in

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Related Subjects


Business » Management
Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods

Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation and Cooking Techniques for Making Tarts, Pi Used Hardcover
0 stars - 0 reviews
$22.00 In Stock
Product details 224 pages Morrow Cookbooks - English 9780688169077 Reviews:
"Synopsis" by , 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 out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.

After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.

"Synopsis" by , Le Cordon Bleu's master chefs from around the world present hundreds of dessert techniques, illustrated with more than 1,000 full-color photos.
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