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Le Cordon Bleu Bakery School by Le Cordon Bleu
USD75,95
Aproximadamente64,62 EUR
Estado:
En buen estado
Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, incluidas rozaduras, pero sin roturas ni agujeros. Es posible que no incluya sobrecubierta para tapas duras. Tapa muy poco desgastada. La mayoría de las páginas están en buen estado con muy pocas arrugas o roturas. El texto subrayado a lápiz es prácticamente inexistente, no hay texto resaltado ni anotaciones en los márgenes. No faltan páginas. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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- ¡Cómpralo ya!Le Cordon Bleu Bakery School by Le Cordon Bleu
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Envío:
USD3,99 (aprox. 3,39 EUR) USPS Media MailTM.
Ubicado en: Nashville, TN, Estados Unidos
Entrega:
Entrega prevista entre el sáb. 26 jul. y el vie. 1 ago. a 94104
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
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N.º de artículo de eBay:364329973917
Última actualización el 22 jul 2025 15:41:09 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Publish Year
- 2022
- Type
- Book
- Publication Name
- See Title
- ISBN
- 9781911667421
Acerca de este producto
Product Identifiers
Publisher
Grub Street
ISBN-10
1911667424
ISBN-13
9781911667421
eBay Product ID (ePID)
8057290261
Product Key Features
Book Title
Cordon Bleu Bakery School : 80 Step-By-Step Recipes for Bread and Viennoiseries
Number of Pages
304 Pages
Language
English
Topic
Individual Chefs & Restaurants, Regional & Ethnic / French, Methods / Baking
Publication Year
2022
Illustrator
Yes
Genre
Cooking
Book Series
Le Cordon Bleu Ser.
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
10.6 Oz
Item Length
9.1 in
Item Width
7.9 in
Additional Product Features
Intended Audience
Trade
Reviews
The clear instructions and step-by-step photos will guide bakers through recipes, which are rated by difficulty level. There are also tips on how to recreate bakery conditions such as methods for adding steam to the proofing and baking process.
Dewey Edition
23
TitleLeading
Le
Dewey Decimal
641.815
Synopsis
Available in English for the first time, a step by step guide to baking from the world renowned culinary school Le Cordon Bleu is the highly renowned, world famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs, and pastry experts, most of them honored by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia .There are 80 illustrated recipes, explained step-by-step with 1450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois...and much, much more.Discover recipes for traditional, regional breads and breads from around the world, as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape, and score breads and achieve baking success thanks to the know-how and advice of the very best bakers., Explained by the chefs of the famous French culinary school, Recipes for 'French tradition' baguette, leaven bread, festive rolls, focaccia, ciabatta, pitta, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, kouign-amann, three Kings' cake... and much, much more, Traditional and regional breads, international breads, as well as viennoiseries (Danish pastries) and Baker's style pastries, Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers, Gives different methods of pre-fermentation: fermented dough, yeast-based leaven, poolish, and liquid and stiff leavens, With 280 step-by-step photos to demonstrate clearly many techniques. Le cordon bleu opens its doors to you, discover all the techniques for kneading, shaping and baking bread Book jacket.
LC Classification Number
TX769
Descripción del artículo del vendedor
Acerca de este vendedor
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