Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation and Cooking Techniques for Making Tarts, Pies, Cakes, Icings, Doughs, Pastries, Meringues, Mousses, Soufflés, Custards, Crêpes, Biscuits, and More by Le Cordon Bleu and Bridget Jones and Laurent Duchene
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Making simple mixed fruit salad (page 10)
from Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation and Cooking Techniques for Making Tarts, Pies, Cakes, Icings, Doughs, Pastries, Meringues, Mousses, Soufflés, Custards, Crêpes, Biscuits, and More Le Cordon Bleu Dessert Techniques by Le Cordon Bleu and Bridget Jones and Laurent Duchene
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- ISBN 10 0688169074
- ISBN 13 9780688169077
- Linked ISBNs
- 9780304351206 Hardcover (United Kingdom) 3/4/1999
- 9781903258484 Paperback (United Kingdom) 7/25/2002
- Published May 05 1999
- Format Hardcover
- Page Count 224
- Language English
- Countries United States
- Publisher William Morrow
- Imprint Morrow Cookbooks
Publishers Text
Hundreds of techniques illustrated with more 1,000 full color photographs
Sectons on fruits, pastry, cakes, chocolate, puddings, meringues, custards, tarts and pies, souffles, cheese, sauces, icings, crepes, and more. More than 150 spectacular dessert recipes.
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