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Product Description
Book Description
Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.
After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.
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Most helpful customer reviews
2 of 2 people found the following review helpful
2.0 out of 5 stars
Great photos, but not for the inexperienced.,
By A Customer
This review is from: Le Cordon Bleu Dessert Techniques (Hardcover)
The photos are lovely. However, the book assumes that the reader has experience in the kitchen. Some very basic techniques are merely mentioned, not thoroughly explained. For example, the chocolate roulade recipe instructs you to "whisk the egg whites into a meringue." (Whisk? Does anyone still whisk egg whites?) Look up meringue and you are instructed to "beat egg whites until stiff but not dry." It's assumed that you already know all about beating egg whites, folding techniques, etc. Yet, the book provides photos and detailed explanations for such trivial tasks as how to stone peaches and how to shell nuts. The recipes are interesting but the gaps in the instructions will be frustrating to the average cook.
1 of 1 people found the following review helpful
1.0 out of 5 stars
Do Not Buy,
By Liz Duerholt (Canada) - See all my reviews
This review is from: Le Cordon Bleu Dessert Techniques (Hardcover)
The book is filled with great pictures, but the techniques are poorly described, and sometimes are not described at all. I've tried several recipes and all of them have been missing steps that the book assumes you already know. My sponge cake for example could have been used for a spare tire, not sure what happened there! I've used some of the ideas in the book, but have gone to other cookbooks for the actual recipes! This book was not worth the money.
1 of 1 people found the following review helpful
1.0 out of 5 stars
revised rating and additional comments,
By A Customer
This review is from: Le Cordon Bleu Dessert Techniques (Hardcover)
I knew the photos in this book looked familiar - they're from the DK Press cookbooks (especially Ultimate Cakes). The Cordon Bleu editors spliced in photos and sections of the DK Press technique explanations. That's why the recipe instructions are disjointed and some techniques are never explained - the section in the DK cookbook(s) they're taken from has not been included in the Cordon Bleu book. It's a cheaper production method, but it's unfair to an unsuspecting buyer. I'm very disappointed with the Cordon Bleu. If you really want to learn about desserts, pastries and cakes, buy one of the DK Press books - to make sure you get ALL the pictures - and refer to Rose Levy Beranbaum, Nick Malgieri, Maida Heatter, Julia Child, et al for instructions.
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