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Le Cordon Bleu Patisserie Foundations Classic Recipes Spiral-bound – 10 Feb 2012

4.6 out of 5 stars 20 customer reviews

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Product details

  • Spiral-bound: 384 pages
  • Publisher: Delmar Cengage Learning; Spi edition (10 Feb. 2012)
  • Language: English
  • ISBN-10: 1439057176
  • ISBN-13: 978-1439057179
  • Product Dimensions: 1.9 x 23.5 x 26.7 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 466,974 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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


Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

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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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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Format: Spiral-bound Verified Purchase
This is very disappointing. I have had the book for a few days, and have been reading through it, trying a few of the recipes. The ones I tried have turned out just fine, so that is a plus. But on the negative side, and the reason for the low star rating, there are ingredients missing from some recipes. For a book claiming to be the foundations of patisserie and baking this is quite fundamental. So, for instance, on page 111 the recipe for Pain De Genes doesn't list cornstarch, but the method says to sift the flour and the cornstarch. In this instance I think it meant to sift the baking powder with the flour. But who knows. A much more serious error is on page 116 Pave Du Roy, in the part of the recipe dealing with making the chocolate almond sponge it says to beat the egg whites to soft peaks. However in the list of ingredients for that part of the recipe there are no egg whites listed. The only egg whites listed are already used in making the chocolate mousse. Then onto page 118, Pithiviers, this is one I really wanted to try and it seemed that all was well, until I read the recipe instructions, only to find that I had to add rum, when making the almond cream. But rum is not mentioned in the list of ingredients. So within a few days I have found these errors and there are probably many more, but I haven't got round to reading them yet. I have only focussed on recipes I wanted to try over this weekend. Needless to say I haven't bothered trying them.

I cannot recommend this book to anyone just starting out, as I am really, with baking, as it would be very frustrating to try to work out what you are supposed to do about the missing ingredients.

This is a very poorly edited book, I am only sorry that the Cordon Bleu didn't see fit to issue an erratum to it, so that people could use it with confidence.
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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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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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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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