Introduction_ The True Pastry Bible for Amateurs
Gateaux, cakes & entremets_ Gateaux, cakes & entremets
Patisseries individuelles & desserts a l'assiette_ Individual & Plated Desserts
Tartes & tartelettes_ Tartes & tartelettes
Desserts d'exception & de fetes_ Festival & Banquet Desserts
Biscuits & petits gateaux_ Biscuits & petits gateaux
Bonbons & petites gourmandises_ Bonbons & Petites Gourmands
Les bases de la patisserie_ The Basics of Pastry
Glossaire_ Confectionery Terms
Index des recettes_ Recipe Index
Index of recipes by ingredients_ Index of recipes by ingredients

The True Pastry Bible for Amateurs
1.
Le Cordon Bleu chefs reveal the secrets of approximately 85 dessert recipes exclusively.
2.
Le Cordon Bleu chefs strive to create fresh and creative recipes.
3.
From the easiest recipes to easy to make and understand, with a classic yet modern feel.
Each step of the process is explained with photos, even for recipes with varying levels of difficulty.
4.
It also includes 15 techniques that cover the basics of French pastry, including cream and dough.
5.
Gateau, individual desserts, tarts, biscuits, confitries, banquet desserts, etc.
Contains a variety of recipes for all difficulty levels.
6.
Now you can make it yourself at home, thanks to the unique teaching methods of Le Cordon Bleu faculty.
7.
This book aims to enhance the value of gastronomy not only in France but also around the world.
It shows Le Cordon Bleu's goal of passing on its know-how.
8.
Le Cordon Bleu Patisserie specializes in authentic French pastry or specializing in original recipes.
A true pastry bible for amateurs who want to make it happen.

With Le Cordon Bleu's unique recipes and explanations
We invite you to discover the world of French pastry.
Try something new.