Book
Le Cordon Bleu bakery school : 80 step-by-step recipes for bread and viennoiseries / Le Cordon Bleu ; recipes and lifestyle photographs, Delphine Constantini ; step-by-step photographs, Juliette Turrini ; Recipe styling, Mélanie Martin.
"Explained by the chefs of the famous French culinary school. Recipes for 'French tradition' baguette, leaven bread, festive rolls, focaccia. ciabatta, pitta, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, kouign-amann, three Kings' cake...and much, much more. Traditional and regional breads, international breads as well as viennoiseries (Danish pastries) and Baker's style pastries, - Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers, - Gives different methods of pre-fermentation: fermented dough, yeast-based leaven, poolish and liquid and stiff leavens, - with 280 step-by-step photos to demonstrate clearly many techniques." -- back cover.
Record details
- ISBN: 9781911667421
- ISBN: 1911667424
- Physical Description: 319 pages : color illustrations, chiefly color photographs ; 27 cm
- Edition: English language edition 2022.
- Publisher: London : Grub Street, 2022.
Content descriptions
| General Note: | Includes index. Published originally in French as L'École de la Boulangerie. |
Search for related items by subject
| Subject: | Baking. Bread. Dough. Pastry. |
| Genre: | Recipes. |
Available copies
- 1 of 1 copy available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Jefferson County.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Jefferson County Library-Windsor | 641.815 BAKERY (Text) | 30065100120606 | Non-Fiction | Available | - |
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Le Cordon Bleu Bakery School : 80 Step-By-Step Recipes for Bread and Viennoiseries
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Table of Contents
Le Cordon Bleu Bakery School : 80 Step-By-Step Recipes for Bread and Viennoiseries
| Section | Section Description | Page Number |
|---|---|---|
| Introduction | p. 13 | |
| Le Cordon Bleu key dates | p. 14 | |
| Le Cordon Bleu institutes throughout the world | p. 19 | |
| From Kneading to the Oven | p. 23 | |
| Bread baking: a profession, a passion, an openness to others | p. 24 | |
| The ingredients for bread | p. 27 | |
| Pre-fermentation methods | p. 31 | |
| Fermentation | p. 37 | |
| The basic steps of making bread | p. 39 | |
| Imperfections in the dough | p. 52 | |
| The equipment | p. 54 | |
| Traditional Breads | p. 57 | |
| White baguette without pre-fermentation | p. 60 | |
| Baguette using fermented dough | p. 62 | |
| Baguette using poolish | p. 64 | |
| 'French tradition' baguette using stiff leaven | p. 66 | |
| 'French tradition' baguette (cold bulk fermentation) without pre-fermentation | p. 68 | |
| 'French tradition' baguette (cold bulk fermentation) using liquid leaven | p. 70 | |
| Milk bread baguette | p. 74 | |
| Milk bread baguette with white chocolate | p. 74 | |
| T110 Stoneground bread using stiff leaven | p. 76 | |
| Country-style bread (cold bulk fermentation) using liquid leaven | p. 78 | |
| Nutritional bread with mixed grains | p. 80 | |
| Whole wheat bread using stiff leaven | p. 82 | |
| Buckwheat loaf | p. 84 | |
| Spelt bread using liquid leaven | p. 88 | |
| Festive rolls | p. 90 | |
| Party bread | p. 94 | |
| Aromatic Breads | p. 98 | |
| Cider bread with apples | p. 100 | |
| Provencal laminated bread | p. 102 | |
| Pulse and grain bread | p. 104 | |
| Special bread for foie gras | p. 108 | |
| Harlequin bread | p. 110 | |
| Short rye loaves with raisins | p. 114 | |
| Rye bread with pink pralines | p. 114 | |
| Beaujolais bread with Rosette de Lyon sausage | p. 116 | |
| Gluten-free bread with grains | p. 118 | |
| Spinach-goat's cheese bars with dried apricots, pumpkin seeds and rosemary | p. 122 | |
| Special buffet milk bread rolls | p. 124 | |
| Regional Breads | p. 130 | |
| Rye loaf | p. 132 | |
| Traditional Normandy bread | p. 136 | |
| Lodève bread | p. 138 | |
| Sübrot bread | p. 140 | |
| Fougasse with olives | p. 146 | |
| Beaucaire bread | p. 148 | |
| Hand of Nice | p. 152 | |
| International Breads | p. 157 | |
| Focaccia | p. 158 | |
| Ciabatta | p. 160 | |
| Ekmek | p. 162 | |
| Pitta | p. 164 | |
| Batbout | p. 166 | |
| Steamed bao buns | p. 168 | |
| Challah | p. 170 | |
| Vollkornbrot | p. 174 | |
| Borodinsky bread | p. 176 | |
| Corn bread (broa) | p. 178 | |
| Snacks | p. 181 | |
| Bagel with salmon and seaweed butter | p. 182 | |
| Croque-monsieur with ham, buckwheat butter and Mornay sauce | p. 184 | |
| Savoury tartlets with bacon and Béchamel sauce | p. 184 | |
| Neapolitan pizza | p. 186 | |
| Potato tourte | p. 188 | |
| Pain perdu quiche Lorraine | p. 190 | |
| Vegetarian toast with red cabbage, carrot, cauliflower and currants | p. 192 | |
| Smoked duck magret sandwich with goat's cream cheese, pear and honey | p. 194 | |
| Vegetarian open sandwich with avocado, horseradish, celery and Granny Smith apple | p. 196 | |
| Cocktail brioche | p. 198 | |
| Spent grain muffins | p. 200 | |
| Orange muffins | p. 200 | |
| Viennoiseries | p. 203 | |
| Brioche dough | p. 204 | |
| Croissant dough | p. 206 | |
| Puff pastry | p. 212 | |
| Nanterre brioche | p. 214 | |
| Parisian brioche | p. 216 | |
| Bicolour folded brioche | p. 218 | |
| Brioche from Vendée | p. 222 | |
| Milk bread rolls | p. 226 | |
| Raspberry Danish | p. 226 | |
| Saint-Genix brioche | p. 228 | |
| Kouglof | p. 230 | |
| Babka | p. 232 | |
| Stollen | p. 236 | |
| Panettone | p. 238 | |
| Caramelised pear tart with candied pecans | p. 240 | |
| Bressane sugar and cream tart | p. 242 | |
| Pompe aux grattons | p. 244 | |
| Pastis landais | p. 246 | |
| Three Kings' brioche | p. 248 | |
| Normandy surprise | p. 250 | |
| Raspberry choux buns | p. 254 | |
| Choco-coco | p. 258 | |
| Croissant | p. 262 | |
| Pain au chocolat | p. 266 | |
| Pain au gianduja with hazelnuts | p. 270 | |
| Pain aux raisins | p. 274 | |
| Rolled praline-pecan nut buns | p. 274 | |
| Kouign-amann | p. 276 | |
| Crisp pineapple | p. 278 | |
| Vanilla flan | p. 282 | |
| Chocolate dome with a caramel centre | p. 284 | |
| Raspberry-lemon flower | p. 288 | |
| Plaited wreath with mango and passion fruit | p. 292 | |
| Apple Tatin baker's style | p. 296 | |
| Almond-hazelnut mini cakes | p. 298 | |
| Lime-meringue mini cakes | p. 298 | |
| Three Kings' cake with frangipane | p. 300 | |
| French apple turnover (chausson aux pommes) | p. 304 | |
| Sacristam | p. 308 | |
| Glossary | p. 312 | |
| Alphabetical index of recipes | p. 316 | |
| Acknowledgements | p. 318 |
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