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Learn from the internationally revered Chefs of Le Cordon Bleu International with LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS! An introduction to the classic French pâtisserie techniques, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition journeys through the evolution of French pastry from the earliest preparations, through 20th century decadence, to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, the book progressively works toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs and home baking enthusiasts.
- Sales Rank: #1020627 in Books
- Brand: Brand: Cengage Learning
- Published on: 2011-12-02
- Original language: English
- Number of items: 1
- Dimensions: 10.75" h x 9.00" w x .75" l, 3.15 pounds
- Binding: Hardcover
- 416 pages
- Used Book in Good Condition
Amazon.com Review
Foreword from the President of Le Cordon Bleu
I am proud to present Le Cordon Bleu's Pâtisserie and Baking Foundations--the companion book to Le Cordon Bleu's Cuisine Foundations. This book is intended to provide a useful reference as you explore the world of pâtisserie and also to serve you well as you embark on your own journey, both personally and professionally. At first glance you might think that this is just "another culinary textbook," but on closer examination you will realize that the focus is on technique. This is particularly important in French pâtisserie, where mastering the basic techniques and recipes gives you the elements necessary to make almost any pastry, including ones to be created by you!
Provided herein are visual step-by-step photographs to demonstrate most of these basic techniques. We took our cue from the many students and graduates around the world who were looking for a single reference that would explain and show the basic techniques used in French pâtisserie and baking--techniques that have existed and been respected for more than three centuries. With human ingenuity came progress in the kitchen, but the techniques have remained practically unchanged. Pastry chefs over the centuries have gone from cooking in ashes to cooking in wood-burning stoves then onto induction ovens and the "anti-griddle." These advancements have certainly influenced the evolution of pâtisserie, but the tried-and-true recipes have not only endured but improved.
The Le Cordon Bleu Foundations books were written to reset the counter and refresh everyone's history and knowledge of these techniques. Here you will find recipes that have been created throughout the history of French pâtisserie and that best exemplify the application of the classic techniques. Also, because pâtisserie has become international there are also recipes for pastries and breads from other cultures that have become as familiar to many as a croissant or chocolate éclair. When you look at the integrity of each of these international recipes, you will recognize the application of the techniques used in the French classics.
Finally, it is important to pay homage to the generations of chefs who have upheld and passed on their passion for cooking to each succeeding generation. From Guillaume Tirel (Taillevent), who as an apprentice probably stood before hot flames, hand-turning a spit; to Albert Adrià, who has used modern technology to redefine gastronomy--these chefs represent the patrimony of l'art culinaire, the art of cooking.
Le Cordon Bleu has served its patrimony for more than a century through its chefs who have chosen a very important calling--teaching. From the moment Le Cordon Bleu opened its kitchens in 1895 on the rue St.-Honoré in Paris, students of all nationalities and all walks of life have come to join us in continuing to respect what French culinary technique represents. It is not about the recipes, but about how you work in a kitchen, whether you are cooking for loved ones or for paying customers.
It gives me great pleasure to extend our "classroom" beyond our worldwide network of schools and programs into this book and other forms of media. I hope you enjoy Le Cordon Bleu's Pâtisserie and Baking Foundations, not only as a guide and reference, but as an inspiration.
Amitiés gourmandes,
André J. Cointreau
President, Le Cordon Bleu International
Sample Recipes for Les Biscuits (Basic Mixtures)
(Click to open a PDF.)
Biscuit Cuillère(Ladyfinger Sponge) Biscuit Dacquoise
(Dacquoise Meringue) Biscuit Joconde
(Joconde Sponge)
Review
Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN. Part II: THE PROFESSIONAL PASTRY KITCHEN. 1. Hygiene and Safety. 2. Professional Uniform. 3. Preparing Your Workspace. 4. Knives and Tools. 5. Pastry Equipment. 6. Machines and Appliances. 7. Managing Your Stock and Menu. Part III: PASTRY TECHNIQUES AND SKILLS. 1. Ingredients. Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate. 2. Fruit Preparation. Apples. Berries. Stone Fruit. Tropical Fruits. Part IV: PASTRY TECHNIQUES. Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques. 1. Batters. Creamy Whipped Rising Batters. Air-Whipped Rising Batters. Whipped Rising Batters. 2. Doughs. Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough. 3. Creams. Egg-Based Creams. Beaten Creams. Basic Light Creams. 4. Cream or Fruit Desserts. Creme Bavarois. Mousses and Souffles. Sabayons. 5. Frozen Desserts. Ice creams. Sorbets and Parfaits. 6. Basic Confections. Cooking Sugar. Chocolate. Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES. Pate Brisee. Pate Sucree. Pate Sable. Pate a Choux. Pate Feuilletee. Pate a Cake. Pate a Crepes. Pate a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde. Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie. Pain Complet. Pain au Lait. Brioches. Pate a Savarin. Pate a Croissants. Creme Patissiere. Creme Anglaise. Creme d'Amande. Creme Chantilly. Creme au Beurre. Creme au Beurre aux Blancs. Creme St. Honore (Chibouste). Part VI: Conversion Charts Glossary.
About the Author
Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.
Most helpful customer reviews
12 of 16 people found the following review helpful.
Potentially looks great, but hire a new editor....
By Alessandro
I would guess that the book is a fantastic comprehensive volume for both the novice and experienced baker. But...for its price, I would expect no mistakes. In looking at the three recipes previewed, I see, for the Biscuit Joconde, that vanilla is mentioned in the instructions, but not in the ingredient list. This might be frustrating for many.
0 of 0 people found the following review helpful.
The evil Baker
By D. Bryant
This is an outstanding book on the foundation of Patisserie and Baking. It will give the non chef an idea on how to bake like one. And help the chef step up their game.
0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
All the 3 books met my expectations as those knowledge are what i need for my baking foundation skills.
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