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

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0688169074
  • ISBN 13 9780688169077
  • Published May 05 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Morrow Cookbooks
  • 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.



Other cookbooks by this author