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Product Description
Product Description
Classic French desserts, biscuits and sweets are joined by new creations that will win over the taste buds of all. And, there are pages of illustrated techniques that will make shaping, filling and decorating the confections easy to master. This is the chocolate book to end all chocolate books! Over 100 years of experience and expertise has gone into the creation of these recipes yet they have been crafted to take account of the contemporary cook and kitchen.
About the Author
Le Cordon Bleu is the world's oldest and best-known professional culinary academy. In its 110 years of existence, it has trained some of the most famous chefs working today as well as thousands of home cooks eager to perfect their culinary skills. Among the Le Cordon Bleu schools, the London branch is one of the oldest with a staff of celebrated master chefs who both influence and are influenced by the gastronomic revolution that has made London a foodies paradise.
Inside This Book
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Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover
I brought this as a bit of an impulse buy, having seen it in a bookshop and thought what the heck looks good even if it never gets used. This book has been used and will continue to be used, when ever there is a dinner party I love to make a dessert featuring chocolate and this book takes you from the ordinary to the extraordeinary, no complaints so far and plenty to work through.
Liked the techniques section, makes this a fool proof book to learn how to cook and decorate with chocolate.
Liked the techniques section, makes this a fool proof book to learn how to cook and decorate with chocolate.
4 of 4 people found the following review helpful
Format:Hardcover
This book is a chocoholics paradise. Pure heaven. Excellent recipes with beautiful pictures of each recipe. I am a professional chef and would not be without this book. It really is a Chocolate Bible.
3 of 3 people found the following review helpful
Format:Hardcover
I bought this book, as I wanted a challenge having never really been a great baker. I had a look inside the book, and having seen the list of cakes and biscuit recipes, decided it would cover a large area of desserts to learn. I have always been a confident 'savoury' cook, but never been that keen on eating or making deserts and cakes. I started with a biscuit recipe for orange biscuits dipped in chocolate - the lightest crumbliest biscuits ever. I then moved on to tuille biscuits, and chocolate souffle. Because every recipe was such a success, I decided on making 'The Marvel' - amazing. If you want to know more buy the book. I would say the book is definately for the more confident cook, but with full illustrations on techniques from lining tart tins to tempering chocolate, it is a great book for anyone who wants to gain confidence and learn along the way. Be warned, you'll eat more chocolate than ever before!!!
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