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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

4.2 out of 5 stars 41 customer reviews

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  • Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi
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  • Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipe
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Product Details

  • Hardcover: 224 pages
  • Publisher: William Morrow (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: 4.2 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #193,834 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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Format: Hardcover Verified Purchase
This book not only supplies the knowledge, but also the know-how! Complete with simple, easy to understand, step-by-step illustrated instructions from the very basic, to the more advanced, such as: Preparing a breadpudding, decorating a cake with your freshly made chocolate adornments or even just making your own chocolate truffles! From the basic fruit salads, puff pastry and pies, to the classic Sachertorte, this book has it all!
Loaded with recipes and useful tips, this book is a must have, whether as a recipe book, or a useful resource! I find myself often reaching for this book whenever I am unsure of a particular technique, or even just need inspiration. I am very glad that I bought this one!
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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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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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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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