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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
Price for all three: $83.82

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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: #157,102 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 Matt on June 18, 2013
Format: Hardcover Verified Purchase
Great book, very informative - slightly confusing. I would describe myself as an avid cooking dilettante. I LOVE cooking - and of course eating - baked goods of all varieties. Constantly looking to improve my techniques. I knew from previous reviews that this was more of an instructional, technique-enhancing book than a cookbook per se. I was not disappointed in the content, but was slightly disappointed in the layout.

I have found that it is often necessary to keep flipping back and forth between a various sections of the book to grasp certain concepts; The layout of the book can be slightly confusing.

I would also have expected the "basic techniques" (and basic kitchen equipment) section to be at the beginning of the book - as a more introductory section. It is however, smack-dab in the middle of the book. Odd.

as a further example of the strange layout:
in the pastry and crusts section there is a page on Choux Paste/Pastry. On a single page are 3 separate "recipes/descriptions" titled "making choux paste", "choux paste", and "preparing choux paste". They are all sort of different descriptions, but there is also some redundant overlap - so I was confused as to why they wouldn't have been combined/published in a "smoother", less-confusing layout. I also noticed that one section says to "return it to the heat..." and the section next to it says to NOT return it to the heat. Somewhat contradictory and confusing.

With all that said, I still really like this book and have used it many times! I am a visual person and love the illustrations. If you are nearly as obsessed with cooking and the aesthetics of cooking as I am - the layout won't be a deal-breaker - and you will probably get much enjoyment out of this product.
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