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About Professional Baking provides a unique presentation of the principles of baking for the beginning student entering a college level culinary program. The text is designed to include the principles of science that are applicable to baking, thereby providing students with a strong foundation of knowledge to work with. Each of the 22 chapters covers one or a group of related concepts and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are presented in each chapter, and a step-by-step, full-color series of photos accompanies each culinary lesson. The special features of this text include discussions of science-related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author's accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today's culinary student.

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Comprehensive and easy to understand, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS teaches classic French patisserie techniques within a contemporary and international context. It pays homage to the generations of chefs who have upheld and passed on their passion for Pâtisserie and Baking to each succeeding generation. Designed to teach the technical secrets of Le Cordon Bleu, all 141 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as ingredient photos and charts, make this book an inspiration for enthusiasts and professionals alike.

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Learn from the internationally revered Chefs of Le Cordon Bleu International with LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS! An introduction to the classic French pâtisserie techniques, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition journeys through the evolution of French pastry from the earliest preparations, through 20th century decadence, to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, the book progressively works toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs and home baking enthusiasts.

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Le Cordon Bleu Patisserie and Baking Foundations Feature

Building Block Basics: LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st is the definitive and authoritiative word on classic French Patisserie - from the French Master Chefs who have trained today's outstanding chefs worldwide.

Step-by-Step Photography: Beautiful four-color photos depict complete techniques to help learners reach the intended, delicious results!

Mise-en-Place Presentation: Each recipe includes "everything in its place" presentation, as well as a photo of the finished product, to give readers a better understanding of the recipe before attempting it themselves. Helpful Features: Written with student success in mind, LE CORDON BLEU PÂTISSERIE AND BAKING FOUNDATIONS, 1st Edition thoroughly examines the critical elements of the pastry kitchen from equipment, appliances, ingredients, and techniques.

Robust pedagogical elements: Additional text features offer historical information, additional explanatory information on difficult concepts and French terms, techniques, tips and more!

Companion student handbook: showcase classic recipes whose preparation puts the techniques learned to practical use. Each recipe is designed to teach a specific method or technique, which is explained at the beginning of each recipe.