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

I love this book and its contents. the book have a lot description of the recipes and it is easy to follow. I suggest the book if you are a beginner or you want to learn how to bake.

Just amazing book for beginners! There are many recipes and techniques which are explained very well with pictures, basic recipes of dough and creams. You will be able to create awesome desserts as professional chefs do it! I'm so pleased to get the book, especially for the such low price)

The amount of illustration and infomartion is quit overwhelming at first.But after reviewing and reading a few times i found it quit helpful.The explantions are very good.This book will definitely educate you about the classic pattiserie and make you recall the dessert that you have forgotten about.

very good book, very didactic, and very good instructions to follow. Amazing photos, that inspired you to cook everything in it.By now i tried two recipes from this book and they went perfect!!! i just love it.

the book does a great job of encouraging the concept of presentation, and it trots out some rudimentary things. I would have liked to see a more structured approach from the cordon bleu, start with this and "gussyup " to this sort of things. the recipes were comprehensive for what was shown, it needs more theory of presentation blended in, instead of here's what the mighty can accomplish , tremble if you don't do it this way. Patisserie is a pretty broad brush, and it could have gone several hundred pages. this is more than a lick and a promise, infinitely better than other tomes, it still comes up short as far as presenting some different approaches to the art. the price is great, the items that were covered were simplified and should prove encouraging to someone interested in gorgeous items to take to a bake sale now I'd like to see some of the great artists work explained, displayed and illuminated.

Overwhelmed with the amount of detailed steps , but exited to embark on the culinary adventure of practicing the technics a beautiful book well publish and in great condition .one of my favorites

I’m a honor graduate of Le Cordon Bleu. The book demonstrated easy techniques

Great book to have in the pastry chef's library; it was recommended by a graduate of the Culinary Institute in Hyde Park, NY