by
Cordon bleu (School : Paris, France)
Call Number
641.8659 PAS
Publication Date
2018
Summary
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.
Format:
Books
Relevance:
95.1715
by
Ecole Lenôtre.
Call Number
641.865 LEN
Publication Date
2006
Format:
Books
Relevance:
3.2913
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by
Lenôtre, Gaston.
Call Number
641.865 LEN
Publication Date
1977
Format:
Books
Relevance:
3.2680
by
Bellouet, G. J. (Gérard Joël)
Call Number
641.860944 BEL
Publication Date
1989
Format:
Books
Relevance:
3.2601
by
Felder, Christophe, author.
Call Number
641.8650944 FEL
Publication Date
2020
Summary
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighbourhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
Format:
Regular print
Relevance:
3.1617
by
Bellouet, G. J. (Gérard Joël), author.
Call Number
641.8650944 BEL
Publication Date
2001
Format:
Regular print
Relevance:
3.1599
Call Number
DVD 641.865 KIN
Publication Date
2011
Summary
Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in the hope of being declared one of the best by President Nicolas Sarkozy. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France), held every four years. This is the quest to become one of the Kings of Pastry!
Format:
Other
Relevance:
2.8298
by
Perret, François, author.
Call Number
641.8650944 PER
Publication Date
2020
Summary
Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savour sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHelene en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute patisserie desserts are each interpreted in three different variations: as an appetiser (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favourite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem. Includes 60 recipes of various levels of difficulty.
Format:
Books
Relevance:
2.5928
by
Bellouet, G. J. (Gérard Joël)
Call Number
ARC 641.860944 BEL
Publication Date
2003
Format:
Books
Relevance:
2.4490
by
Bellouet, G. J. (Gérard Joël)
Call Number
641.860944 BEL
Publication Date
2000
Format:
Books
Relevance:
2.4423
by
Hermé, Pierre.
Call Number
641.860944 HER
Publication Date
1998
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0914/97046131-d.html
Relevance:
2.3799
by
Raynaud, Jean-Michel
Call Number
641.8650944 RAY
Publication Date
2015
Summary
From a master patissier comes an inspirational - and equally practical and achievable - guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/ equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioches; flaky pastry; breads; spreads and jams; and creams and curds.
Format:
Books
Relevance:
2.3516
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