Search Results for France - Narrowed by: Cordon bleu (School : Paris, France)SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dFrance$0026qf$003dAUTHOR$002509Author$002509Cordon$002bbleu$002b$002528School$002b$00253A$002bParis$00252C$002bFrance$002529$002509Cordon$002bbleu$002b$002528School$002b$00253A$002bParis$00252C$002bFrance$002529$0026ps$003d300?dt=list2024-05-09T07:50:32ZCordon Bleu chocolate recipesent://SD_ILS/0/SD_ILS:2132872024-05-09T07:50:32Z2024-05-09T07:50:32Zby Cordon bleu (School : Paris, France)<br/>Call Number ARC STA 641.6374 COR<br/>Publication Date 1971<br/>Format: Books<br/>Pâtisserie and baking foundations / the chefs of Le Cordon Bleu.ent://SD_ILS/0/SD_ILS:320432024-05-09T07:50:32Z2024-05-09T07:50:32Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.86 COR<br/>Publication Date 2012<br/>Format: Books<br/>Le Cordon Bleu cuisine foundations / The Chefs of Le Cordon Bleu.ent://SD_ILS/0/SD_ILS:297592024-05-09T07:50:32Z2024-05-09T07:50:32Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.5944 COR<br/>Publication Date 2011<br/>Format: Books<br/>Pastry school : 100 step-by-step recipes / photographs by Oliver Ploton.ent://SD_ILS/0/SD_ILS:2879912024-05-09T07:50:32Z2024-05-09T07:50:32Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.8659 PAS<br/>Publication Date 2018<br/>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.<br/>Format: Books<br/>Patisserie & baking foundations : classic recipes / The Chefs of le Cordon Bleu.ent://SD_ILS/0/SD_ILS:320472024-05-09T07:50:32Z2024-05-09T07:50:32Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.86 PAT<br/>Publication Date 2012<br/>Format: Books<br/>Le Cordon Bleu cuisine foundations : classic recipes / The Chefs of Le Cordon Bleu.ent://SD_ILS/0/SD_ILS:297582024-05-09T07:50:32Z2024-05-09T07:50:32Zby Cordon bleu (School : Paris, France)<br/>Call Number 641.5944 COR<br/>Publication Date 2011<br/>Format: Books<br/>The sharper your knife, the less you cry : love, laughter and tears at the world's most famous cooking school / by Kathleen Flinn.ent://SD_ILS/0/SD_ILS:298152024-05-09T07:50:32Z2024-05-09T07:50:32Zby Flinn, Kathleen.<br/>Call Number 641.07 FLI<br/>Publication Date 2007<br/>Summary "In this intimate human history of an inhuman institution, Marcus Rediker shines a light into the darkest corners of the British and American slave ships of the eighteenth century. Drawing on thirty years of research in maritime archives, including court records, diaries, memoirs, and interviews conducted by abolitionists along the waterfront, Rediker illuminates the lives of people who were thought to have left no trace. From the young African kidnapped and sold into slavery by a neighboring tribe to the would-be priest who took a job as a sailor on a slave ship only to be horrified at the evil he saw, to the captain who relished having "a hell of my own," he reconstructs in chilling detail the lives, deaths, and terrors of captains, sailors, and the enslaved aboard a "floating dungeon.""--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip077/2006102084.html">http://www.loc.gov/catdir/toc/ecip077/2006102084.html</a><br/>Le Cordon Bleu quick & light / Jeni Wright and Le Cordon Bleu chefs.ent://SD_ILS/0/SD_ILS:1283892024-05-09T07:50:32Z2024-05-09T07:50:32Zby Wright, Jeni.<br/>Call Number 641.555 WRI<br/>Publication Date 2004<br/>Format: Books<br/>Le Cordon bleu dessert techniques / Laurent Duchene & Bridget Jones.ent://SD_ILS/0/SD_ILS:159112024-05-09T07:50:32Z2024-05-09T07:50:32Zby Duchene, Laurent.<br/>Call Number 641.86 DUC<br/>Publication Date 1999<br/>Format: Books<br/>Le Cordon bleu complete cook home collection.ent://SD_ILS/0/SD_ILS:1288042024-05-09T07:50:32Z2024-05-09T07:50:32Zby Price, Jane (Jane Paula Wynn)<br/>Call Number 641.5 LE<br/>Publication Date 2001<br/>Format: Books<br/>Le Cordon Bleu dessert techniques / Laurent Duchene & Bridget Jones.ent://SD_ILS/0/SD_ILS:2962532024-05-09T07:50:32Z2024-05-09T07:50:32Zby Duchene, Laurent.<br/>Call Number 641.86 DUC<br/>Publication Date 1999<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/description/hc043/98032164.html">Publisher description</a><br/>Le Cordon Bleu desserts / Laurent Duchene & Bridget Jones.ent://SD_ILS/0/SD_ILS:1497872024-05-09T07:50:32Z2024-05-09T07:50:32Zby Duchene, Laurent.<br/>Call Number 641.86 DUC<br/>Publication Date 2009 2005<br/>Summary The oldest and most famous culinary institute in the world reveals the secrets behind its most fabulous desserts. All the recipes you could desire, with essential, specially shot step-by-step technique sequences, all the basics and reinterpretations of classics with the use of contemporary decorations and presentations.<br/>Format: Books<br/>