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Title: Le Cordon Bleu Dessert Techniques : More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi by Le Cordon Bleu ISBN: 0-688-16907-4 Publisher: Morrow Cookbooks Pub. Date: 05 May, 1999 Format: Hardcover Volumes: 1 List Price(USD): $34.95 |
Average Customer Rating: 3 (4 reviews)
Rating: 1
Summary: revised rating and additional comments
Comment: 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.
Rating: 5
Summary: Finally...a great book with great recipes!
Comment: I am ecstatic to have discovered this book, and I still can't put it down. To be exact, there is a strong urge to write to Le Cordon Bleu to thank you for sharing their secrets with the public!
I learned some of their techniques before I bought it, but this book guides you from the tradition to the nouvelle style. The instructions are easy to follow, clear, beautiful photos, and resonable challenges on simpler version. From the basics, to the advanced, you would want to learn the basics by heart. It is a good collection of French dessert.
This is absoultely one of the best cookbook I own, and I am going to order every other Le Cordon Bleu books. For this great prize, the amount of info (the 2nd half is a great reference section), this sure subsitute (or delay) my desire to take a cooking course from the back of Sauveur.
Cookbooks should be non-imtimadating, informative, imaginative, and able to seduce the reader to experiment on their own, with fun.
Rating: 2
Summary: Great photos, but not for the inexperienced.
Comment: 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.
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