Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Ta,New
Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Ta,New
Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Ta,New
Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Ta,New

Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Ta,New

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For the first time, the chefs and instructors of the worldrenowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in stepbystep detail, with more than one thousand color photographs illustrating the experts methods for success.Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.

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Shipping & Returns

Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.

Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.

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Warranty

We provide a 2-year limited warranty, from the date of purchase for all our products.

If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.

This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).

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Frequently Asked Questions

  • Q: What is the main focus of Le Cordon Bleu Dessert Techniques? A: Le Cordon Bleu Dessert Techniques focuses on teaching readers how to prepare beautiful and delicious desserts at home, providing detailed explanations of over 300 preparation and cooking techniques.
  • Q: How many photographs are included in the book? A: The book includes more than 1,000 color photographs that illustrate the techniques and methods used by expert chefs.
  • Q: Is this book suitable for beginner bakers? A: Yes, this book is designed for everyone from novices to expert bakers, making it accessible for those with no prior experience in dessert making.
  • Q: What type of binding does this book have? A: Le Cordon Bleu Dessert Techniques is available in a hardcover binding, which provides durability and a high-quality feel.
  • Q: Who is the author of the book? A: The author of Le Cordon Bleu Dessert Techniques is Laurent Duchene, a renowned chef and instructor associated with Le Cordon Bleu cooking schools.
  • Q: When was the book published? A: The book was published on April 21, 1999.
  • Q: What kind of techniques can I expect to learn from this book? A: Readers can expect to learn various techniques such as grating, chopping, melting, tempering chocolate, and piping, as well as how to create complex desserts like chocolate ribbons and Sachertorte.
  • Q: How many pages does the book have? A: Le Cordon Bleu Dessert Techniques has a total of 224 pages.
  • Q: Does the book include any tips for advanced baking? A: Yes, after mastering the basics, the book challenges readers with more complex recipes and techniques to further enhance their baking skills.
  • Q: What is the item condition of the book? A: The book is in new condition, ensuring that readers receive a quality product.