Le Cordon Bleu Pastry School: 100 step-by-step recipes explained by the chefs of the famous French culinary school
Author:   Le Cordon Bleu
Publisher:   Grub Street Publishing
ISBN:  

9781911621201


Pages:   521
Publication Date:   30 August 2018
Format:   Hardback
Availability:   In Print   Availability explained
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Le Cordon Bleu Pastry School: 100 step-by-step recipes explained by the chefs of the famous French culinary school


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Author:   Le Cordon Bleu
Publisher:   Grub Street Publishing
Imprint:   Grub Street Publishing
ISBN:  

9781911621201


ISBN 10:   1911621203
Pages:   521
Publication Date:   30 August 2018
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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"""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 * The Caterer *"


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 * The Caterer *


Author Information

Founded in Paris in 1895, Le Cordon Bleu is the world's leading network of institutes for culinary arts and hotel management. Culinary programs are provided for both professionals and amateurs. Chef instructors are winners of major national and international competitions, and are eager to share their passion and pass on their knowledge to students from around the world.

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