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Le Cordon Bleu bakery school : 80 step-by-step recipes for bread and viennoiseries / Le Cordon Bleu ; recipes and lifestyle photographs, Delphine Constantini ; step-by-step photographs, Juliette Turrini ; Recipe styling, Mélanie Martin.

Le Cordon Bleu, (author). Constantini, Delphine, (photographer.). Turrini, Juliette, (photographer.). Martin, Mélanie. (Added Author).

Available copies

  • 0 of 1 copy available at LARL/NWRL Consortium.
  • 0 of 1 copy available at Lake Agassiz Regional Library. (Show preferred library)

Current holds

3 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
McIntosh Public Library 641.815 LEC (Text) 33500013736558 New Checked out 02/21/2023

Record details

  • ISBN: 9781911667421
  • ISBN: 1911667424
  • Physical Description: 319 pages : colour illustrations, photographs ; 27 cm.
  • Edition: English language edition 2022.
  • Publisher: London, England : Grub Street, 2022.

Content descriptions

General Note:
Published originally in French as L'École de la Boulangerie.
Summary, etc.:
"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." -- back cover.
Subject: Baking.
Formulas, recipes, etc.

Additional Resources