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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
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Top Customer Reviews
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.
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!
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.
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.
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.
Most Recent Customer Reviews
Overwhelmed with the amount of detailed steps , but exited to embark on the culinary adventure of practicing the technics a beautiful book well publish and in great condition . Read morePublished 1 month ago by MERSD
it came in alot faster then i thought it would. a great resource if you a home cook or in culinary schoolPublished 4 months ago by Amazon Customer
Nice pictures, but not easy to follow. It assumes you know how to do all the cooking and processes and just gives you ideas of what you can do with them. Read morePublished 10 months ago by S
very good book, very didactic, and very good instructions to follow. Amazing photos, that inspired you to cook everything in it. Read morePublished 12 months ago by Izaskun Caro