The School of Confectionery: Nougat, Marshmallows, Rocks, Pralines...: 90 Iconic Recipes from France and Beyond - Le Cordon Bleu

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The confectionery school . Berlingots, nougat, calissons, caramels, truffles, pralines, mendiants, marshmallows... What if you could make them yourself? Le Cordon Bleu school opens its doors to you: discover all the techniques to make your favorite sweets!

  • Classic, regional, international and modern recipes, including recipes with reduced sugar, as well as artistic pieces for special occasions!
  • An entire chapter of detailed basic techniques to learn all the essential tricks of the trade: cooking sugar, tempering chocolate, making almond paste or praline...
  • Detailed step-by-step instructions for even the most complex recipes.

With 320 step-by-step photos . Founded in Paris in 1895, Le Cordon Bleu is an international network of schools dedicated to training students for various careers in the culinary arts, hospitality, and restaurant industry. The teaching staff comprises renowned chefs and international gastronomy professionals. The school imparts high-level knowledge and skills and instills in its students a passion for the culinary arts on a daily basis.