Le Cordon Bleu Bakery School: 80 Step-By-Step Recipes for Bread and Viennoiseries

From the publisher

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.

From Chef Scott

"Le Cordon Bleu Bakery School: 80 Step-By-Step Recipes for Bread and Viennoiseries" is a delightful and indispensable guide for anyone passionate about mastering the art of baking. Overflowing with 80 meticulously crafted recipes, this book encapsulates the essence of French baking traditions in a way that is accessible and exciting.

Each page of this culinary treasure trove is a testament to the expertise of the author, offering a clear and engaging journey through the intricate world of bread and viennoiseries. The step-by-step instructions are accompanied by vivid visuals, making even the most complex recipes feel achievable.

What sets this book apart is its meticulous attention to detail. From perfectly flaky croissants to artisanal sourdough loaves, every recipe reflects a commitment to excellence that is synonymous with the culinary legacy of France.

"Le Cordon Bleu Bakery School" isn't just a cookbook; it's a hands-on masterclass, infusing the joy of baking into every page. Whether you're a novice or a seasoned baker, this book is a must-have for your culinary library, promising not only delectable treats but also a newfound confidence in the art of French baking.