Patisserie & baking foundations : classic recipes / The chefs of Le Cordon Bleu.
Material type:
TextPublication details: Clifton Park, N.Y. : Delmar Cengage Learning, 2012Description: 362 p. : ill ; 25 cmISBN: 9781439057179 (spiralbound) :; 1439057176 (spiral-bound) :Other title: Patisserie and baking foundationsSubject(s): Pastry | Cake | Food and DrinkDDC classification: 641.8'65 Summary: Written by the internationally known chefs of Le Cordon Bleu International, this is a thorough introduction to classic French patisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Book
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.865 PAT (Browse shelf(Opens below)) | Issued | 11/11/2024 | 05675642 |
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Written by the internationally known chefs of Le Cordon Bleu International, this is a thorough introduction to classic French patisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs.
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