Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes

Great book highly recommended for any one serious about doing pastry

Great book for someone who love to make pastry. The book covers all main pastry recipes. It is very professional book. There are detailed photos that explain each recipe main step. You can learn key techniques that allow you to create vitrina cakes.You should buy thermometer in order to succeed in many recipe. The books cover many topics like: puff pastry, vitrina cakes, choux pastry, candies, chocolate,cake decorations, rollade, patifurs, cookies, decoration creams like ganach and glacés . The recipe are in metric version and cup size. You should buy scale to in order to succeed in the recipes.

This is one of the best books I have ever bought.There are beautiful/helpful pictures that come with every recipe. Book is also well- organized.

I absolutely love this book. The recipes are rated by difficulty and they all have step-by-step instructions and pictures, so you can easily see if it’s a recipe you can make. The recipes sometimes call for ingredients that are hard to find, but I’ve had good results with some substitutions. The ingredients are measured using the metric system, which can be annoying, but if you follow it exactly you’ll have better results.

I think this a very informative book, I love the step by step instructions. I do wish I had a little more info on some ingredients I have never heard of. Can someone tell me what "Dessert Jelly" is? It appears to be a powder, and can be used in both hot and cold applications. I am ok with not being able to get Yuzu Marmalade, and Tonka Beans, maybe one day I will find a source.I do believe one can learn from this book, even if you have to work a little harder to find substitutes for some of the ingredients. Hope I can taste a Victoria pineapple one day!

Highly recommended for pastry chef specialty beginners.

If I can’t do really good pastry after reading this book I should be a pro. The pictures are very great and show you step-by-step how to do things and I need to see it and do it to learn it. There’s nothing I don’t like!

This is for semi pro or professional pastry chefs. I love it and use it often. Excellent guidance