Pastry school : 100 step-by-step recipes
(Book)

Book Cover
Contributors
Ploton, Olivier, photographer.
Status
Williamson Public Library - Adult Nonfiction
641.86 COR
1 available

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LocationCall NumberStatus
Williamson Public Library - Adult Nonfiction641.86 CORAvailable

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Format
Book
Physical Desc
511 pages : color illustrations ; 27 cm
Language
English

Notes

Description
"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. This book contains 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Gateaux, cakes and entremets; Individual pastries and plated desserts; Tarts and tartlets; Special and festive desserts; Biscuits and mini cakes, Sweets and little treats, as well as Pastry basics. At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. This is THE book for pastry lovers everywhere, from beginner to the advanced level."--Provided by publisher.

Citations

APA Citation, 7th Edition (style guide)

Cordon bleu (School : Paris, F., & Ploton, O. (2018). Pastry school: 100 step-by-step recipes (English language edition.). Grub Street.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Cordon bleu (School : Paris, France) and Olivier, Ploton. 2018. Pastry School: 100 Step-by-step Recipes. London: Grub Street.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Cordon bleu (School : Paris, France) and Olivier, Ploton. Pastry School: 100 Step-by-step Recipes London: Grub Street, 2018.

MLA Citation, 9th Edition (style guide)

Cordon bleu (School : Paris, France),, and Olivier Ploton. Pastry School: 100 Step-by-step Recipes English language edition., Grub Street, 2018.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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