Le Cordon Bleu Pastry School

100 step-by-step recipes explained by the chefs of the famous French culinary school


Format: Hardback
Extent: 521 pages
Dimensions: 263 x 216
ISBN: 9781911621201.
Categories: , .
Publication Date: 30 August 2018

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary 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 honoured 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 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry.

There are famous classics such as lemon pound cake, three King’s cake, Black Forest gateau, fraisier cake, … Simple family recipes including soft centre chocolate “fondants”, mango  with chocolate chips, hot vanilla soufflé, tart Tatin -style apple ring … Delicious and original desserts like yuzu and blond chocolate choux buns, chocolate-marshmallow tartlets, aloe vera and wild strawberry entremets, vanilla cubes with sugar-frosted pansies … At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms.

This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, Taiwan.

1 review for Le Cordon Bleu Pastry School

  1. Anne Dolamore

    “In Pastry School Le Cordon Bleu has once again produced a book destined to become a well-thumbed and slightly dog-eared staple of many kitchens.” – Emma Lake in The Caterer

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