L\’cole de la confiserie – Le Cordon Bleu (Ecole Le Cordon Bleu) | New Books and Magazines

$L\’cole de la confiserie – Le Cordon Bleu (Ecole Le Cordon Bleu)$

New Books and Magazines

L\’cole de la confiserie – Le Cordon Bleu (Ecole Le Cordon Bleu)

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Category:New Books and Magazines

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French Import. In French.

Berlingots, nougats, calissons, caramels, truffles, pralines, mendiants, marshmallows… What if you could make them yourself?

The Le Cordon Bleu school opens its doors to you: discover all the techniques for making your favorite confectionery!

Classic, regional, international and modern recipes, including low-sugar recipes but also artistic pieces for special occasions!
An entire chapter of detailed basic techniques to learn all the essential tricks: cooking sugar, tempering chocolate, making almond or praline paste…
Detailed step-by-step instructions for the most complex recipes.

Founded in Paris in 1895,Le Cordon Bleuis an international network of schools dedicated to training in different professions in the culinary arts, hospitality and catering. The teaching team is made up of great Chefs and gastronomy professionals of international level. The school provides high-level knowledge and know-how and transmits a passion for the culinary arts to its students on a daily basis.

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