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Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi Hardcover – April 21, 1999

ISBN-13: 978-0688169077 ISBN-10: 0688169074 Edition: 1ST

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Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi + Le Cordon Bleu's Complete Cooking Techniques + Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques Used By Le Cordon Bleu
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Product Details

  • Hardcover: 224 pages
  • Publisher: William Morrow; 1ST edition (April 21, 1999)
  • Language: English
  • ISBN-10: 0688169074
  • ISBN-13: 978-0688169077
  • Product Dimensions: 8.5 x 0.7 x 11 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #41,599 in Books (See Top 100 in Books)

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Customer Reviews

Seems like some are just missing.
Jasmin
Bag of tricks that any magician shold have. what can you say, it is a le Cordon bleu cookbook, realy, name speaks for her.
Amazon Customer
I was not disappointed in the content, but was slightly disappointed in the layout.
Matt

Most Helpful Customer Reviews

19 of 20 people found the following review helpful By top reviewer on August 24, 2008
Format: Hardcover Verified Purchase
Due to "A Customer"'s review, I tracked down Ultimate Cakes. A few pictures are similar, but are not the same. Bogus reviews don't help! If anyone knows of a better ILLUSTRATED book of techniques, please post. This is inspiring for visual learners. I haven't found a better illustrated dessert techniques book.
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12 of 13 people found the following review helpful By Senor Zoidbergo TOP 500 REVIEWERVINE VOICE on January 24, 2007
Format: Hardcover Verified Purchase
This book is amazing, the pictures are fabulous, the techniques spectacular, and recipes thorough. No, it doesn't explain every single detail step by step, but it's not supposed to. It's not going to hold your hand here, it's a 'techniques' book, not a recipe book. Besides, most of the descriptions are self-explanatory, that as a basic aspiring cook, I myself can understand.

It has some great ideas about different dessert techniques that I'd like to try out. Can't wait to give the choux pastry swans a go at my next party.
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3 of 3 people found the following review helpful By island gardener on August 18, 2011
Format: Hardcover Verified Purchase
I own the "Complete Cooking Techniques" volume in this series and was expecting something as useful but more exhaustive in the Dessert version. Unfortunatly I was disappointed both in the material covered and the way it was presented. Many times a description on one page will refer to a recipe that is entirely elsewhere (could they not have added "on page XX" in those cases?). In quite a few of the in-text recipes (rather than the elaborate one that ends each section) there is often a key piece of information missing.

For instance on pg 46 there is a highlighted section entitled "Rich Baked Custards". Within this small paragraph are instructions for making Petites Pots de Creme "which are baked in ramekins" but there is no indication of the size of the ramekins, no indication of what temperature they should be baked at or for how long. Elsewhere on the page there is a recipe for "Turned Out Baked Custard" that says to fill the molds and bake at 325F for 40 mins.. but again those instructions do not specify the capacity of the "molds".Are they 1/2 cup? 1 cup? 6 oz? There is zero clue. Very frustrating, especially since other instructions do sometimes give specifics like this but unfortunately it is not consistent.
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20 of 27 people found the following review helpful By Kieran Aellinsar on December 2, 2004
Format: Hardcover Verified Purchase
This is my second Cordon Bleu book and I am extremely disappointed in it. My other Cordon Bleu book, Le Cordon Bleu at Home is a fine book.

The recipes in here do not follow the traditional method of listing all the ingredients first then the technique. You have to read the whole recipe more than once to wade through the convoluted directions and variations for a recipe. The pictures are beautiful but they only do so much;the organization of the text leaves much to be desired. I've had a lot of experience in cooking and baking and found this book very difficult to use. I will probably return it. If you are looking for a dessert book I'm sure you could find a lot better ones.
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43 of 61 people found the following review helpful By A Customer on April 18, 2000
Format: Hardcover
I knew the photos in this book looked familiar - they're from the DK Press cookbooks (especially Ultimate Cakes).
The Cordon Bleu editors spliced in photos and sections of the DK Press technique explanations. That's why the recipe instructions are disjointed and some techniques are never explained - the section in the DK cookbook(s) they're taken from has not been included in the Cordon Bleu book. It's a cheaper production method, but it's unfair to an unsuspecting buyer. I'm very disappointed with the Cordon Bleu.
If you really want to learn about desserts, pastries and cakes, buy one of the DK Press books - to make sure you get ALL the pictures - and refer to Rose Levy Beranbaum, Nick Malgieri, Maida Heatter, Julia Child, et al for instructions.
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1 of 1 people found the following review helpful By Scott on January 20, 2011
Format: Hardcover
For one- this is not a cookbook- this is a dessert technique guide. The pictures are amazing- with a lot of traditional french style desserts. With that being as just a guide it does explain how to make a few items in great deal used as almost a technique learning tool. I've tried a number of things and pulled them off with ease. Even some of the simple things are interesting like the simple pancake technique to get them perfectly round. It's fun just to leave on the coffee table- friends are always fascinated by the pictures.
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21 of 31 people found the following review helpful By A Customer on April 7, 2000
Format: Hardcover
The photos are lovely. However, the book assumes that the reader has experience in the kitchen. Some very basic techniques are merely mentioned, not thoroughly explained. For example, the chocolate roulade recipe instructs you to "whisk the egg whites into a meringue." (Whisk? Does anyone still whisk egg whites?) Look up meringue and you are instructed to "beat egg whites until stiff but not dry." It's assumed that you already know all about beating egg whites, folding techniques, etc. Yet, the book provides photos and detailed explanations for such trivial tasks as how to stone peaches and how to shell nuts.
The recipes are interesting but the gaps in the instructions will be frustrating to the average cook.
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1 of 1 people found the following review helpful By Amazon Customer on December 18, 2011
Format: Hardcover Verified Purchase
Bag of tricks that any magician shold have. what can you say, it is a le Cordon bleu cookbook, realy, name speaks for her. Give you an idea and technic how to do it, old school!
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