Le Cordon Bleu Confectionery School
(Author) Le Cordon BleuAvailable in English for the first time, a step by step guide to confectionery from the world renowned culinary school. Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu's confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, as well as low sugar creations and even superb decorative pieces for special occasions. There is an entire chapter of step-by-step basic recipes for all the essential techniques: cooking sugar, tempering chocolate, making almond or praline paste...as well as detailed step-by-step instructions for the most complex recipes.
Le Cordon Bleu
Le Cordon Bleu is a renowned culinary school that was founded in Paris, France in 1895 by Marthe Distel. The school has since expanded to include locations around the world, offering training in classic French cuisine and patisserie.
One of their most notable works is the Le Cordon Bleu Master Chef series, which features recipes and techniques from some of the world's top chefs. Their literary style is characterized by a focus on precision, technique, and the artistry of French cooking.
Le Cordon Bleu has had a significant impact on the culinary world, shaping the way chefs approach and execute their craft. Their most famous work is perhaps their flagship program, the Grand Diplôme, which provides comprehensive training in both cuisine and pastry.
Overall, Le Cordon Bleu's contributions to literature have solidified their reputation as a leading authority in the culinary arts, and their influence can be seen in kitchens around the world.
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