Le Cordon Bleu Dessert Techniques 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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Fruit salad with whole spices (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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Fruit salad with cardamom seeds (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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Fruit salad with vanilla (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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Fruit salad with herbs (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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Setting fruit (page 11)
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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Fresh fruit minestrone (page 12)
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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Poaching fruit (page 14)
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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Making fruit compotes (page 15)
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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Simple grilled fruit (page 16)
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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Making fruit kebabs (page 16)
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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Making a fruit brulee (page 17)
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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Pan-fried and flambeed fruit (page 17)
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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Simple baked apples (page 18)
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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Stuffed soft fruit (page 18)
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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Stuffed poached apples (page 18)
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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Stuffed poached pears (page 19)
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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Nectarine and guava fruit parcels (page 19)
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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Banana, strawberry, and pineapple fruit parcels (page 19)
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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Apple and prune fruit parcels (page 19)
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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Fig and nectarine fruit parcels (page 19)
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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Rhubarb and mango fruit parcels (page 19)
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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Spiced pears (page 20)
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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Plum crumble (page 22)
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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Rolled oat crumble topping (page 22)
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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Notes about this book
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- ISBN 10 0304351202
- ISBN 13 9780304351206
- Published Mar 04 1999
- Format Hardcover
- Page Count 224
- Language English
- Countries United Kingdom
- Publisher Octopus Publishing Group
- Imprint Cassell Illustrated
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