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Le Cordon Bleu Patisserie Foundations Classic Recipes [Spiral-bound]

The Chefs of Le Cord
4.7 out of 5 stars  See all reviews (13 customer reviews)
RRP: 23.99
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Book Description

10 Feb 2012 1439057176 978-1439057179 Spi
Instructor description: "Patisserie And Baking Foundations: Classic Recipes" showcases an additional 200 classic dishes whose preparation puts the techniques demonstrated to practical use.

Frequently Bought Together

Le Cordon Bleu Patisserie Foundations Classic Recipes + The Cooks' Bible + Le Cordon Bleu Desserts (Cookery)
Price For All Three: 53.98

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Product details

  • Spiral-bound: 288 pages
  • Publisher: Delmar Cengage Learning; Spi edition (10 Feb 2012)
  • Language: English
  • ISBN-10: 1439057176
  • ISBN-13: 978-1439057179
  • Product Dimensions: 1.6 x 23.2 x 27.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 119,517 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Review

I. Cookies (Biscuits) II. Cakes (Gateaux) III. Entremets? (Entremets) IV. Tarts? (Tartes) V. Desserts (Desserts VI. Bread and Pastries (Pain et Viennoiseries) VII. Ice Creams and Sorbets (Les Glaces et Les Sorbets) VIII. Recettes Regionale (Regional Recipes) IX. Other Preparations (Autres Preparations) X. Candies (Confiseries) XI. Chocolate (Chocolat) XII. International Patisserie (Patisserie Etrangere) XIII. Conversion Charts

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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
11 of 12 people found the following review helpful
5.0 out of 5 stars Wonderful wonderful book. 7 Sep 2012
Format:Spiral-bound|Verified Purchase
Just received this book in the post and I am already pouring over every page. So much within the pages of this book appeals to me.

- I like the layout of each individual recipe on each page. It's clearly divided into Objectives, Necessary Equipment Needed and Portion Sizes.

- I like that there are important French words included within the text; it helps a great deal with my understanding of the language.

- I particularly like the little F.Y.I sections printed below the page of each recipe. I'm a bit of a stickler for general knowledge, and learning something new that's related to the recipe at hand helps round out the understanding of each dish prepared. Love this feature!

- I like that each recipe comes with a table of ingredients with quantities in both metric and U.S measures; makes my life a whole lot easier.

- Lovely glossy photos. Lovely division of recipes. Tasteful colour scheme. Appealing fonts and lettering.

What I DO NOT LIKE is the binding. GAH!! Everytime I flip a page it snags and I worry it's going to rip the page ... and this is just the first day I'm flipping through this book too. I just know that in a matter of months (if not weeks) pages are going to be falling out. That is my only complaint about this book. Am otherwise so very pleased with the content.
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8 of 9 people found the following review helpful
5.0 out of 5 stars Love this book 29 April 2012
Format:Spiral-bound|Verified Purchase
I've become a bit of a collector of baking books and I thought I might be stepping outside my comfort zone when I ordered this but my-o-my! what a fantastic collection of delights. The recipes are thorough and provide details of all equipment needed as well as a comprehensive list of ingredients. The pictures are wonderful and inspirational. The one thing lacking is in the timing for each recipe and I think this could have been included in a box adjacent to the ingredients but overall I am extremely satisfied with this and look forward to trying out many of the recipes.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Excellent for any aspiring patissiere 30 Dec 2013
By Jaidria
Format:Spiral-bound|Verified Purchase
Being half way through a 17 week course in patisserie and confectionary I was on the look out for a book that would cover all the classic recipes. This does a very good job. It tells you the equipment you need for each recipe as well as the ingredients. Save the expense of a course (400)and buy this book and loads of ingredients instead! Plus remember not to give up or become despondent if things do not go well immediately. Even with the help of a tutor things go wrong and you learn to try again. The only negative comment I can make is that as the book is of a binder type (which is excellent for laying flat on the work surface)the pages may damage if not handled carefully.
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5.0 out of 5 stars Perfect book for patisserie lovers 10 Mar 2014
Format:Spiral-bound|Verified Purchase
Large numer of various recipes. Everything like in others LCB books explained very well. Interesting comments and stories about each recipe. Reading about cooking and cooking itself is fascinating thanks to this book.
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2 of 3 people found the following review helpful
5.0 out of 5 stars amazing!!! 3 Nov 2013
Format:Spiral-bound|Verified Purchase
As a lover of French patisserie and baking, I find this book absolutely amazing. I have tried many of the recipes with very good results and there are so many more that remain to be tried. It is very interesting as the approach is that of a proper teaching method, with learning objectives, etc. I have learned a lot about the different techniques behind classic recipes. Do not let anybody fool you!!!! if you want it to be french Patisserie, always refer to this book. I have compared the same recipe with other books and the level of complexity of this one is far greater so are the results. It is my absolute baking bible.
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4 of 6 people found the following review helpful
5.0 out of 5 stars very good classic recipe 17 April 2012
Format:Spiral-bound|Verified Purchase
Useful and clear explanation. Essential classic recipes.
Link between Patisserie Foundations book.
I have tried to cook some and they were Yummy!!!
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1 of 2 people found the following review helpful
3.0 out of 5 stars Not user friendly enough 17 July 2013
Format:Spiral-bound|Verified Purchase
While at first it seems very nicely presented with a lot of space for each recipe, the recipes themselves don't seem to be all the user friendly. To be fair I haven't done that many because the first one put me off but there seemed to be a lot of assumed knowledge which I didn't necessarily have
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