Présentation de l'éditeur
Classic French desserts, biscuits and sweets are joined by new creations that will win over the taste buds of all. And, there are pages of illustrated techniques that will make shaping, filling and decorating the confections easy to master. This is the chocolate book to end all chocolate books! Over 100 years of experience and expertise has gone into the creation of these recipes yet they have been crafted to take account of the contemporary cook and kitchen.
Biographie de l'auteur
Le Cordon Bleu is the world's oldest and best-known professional culinary academy. In its 110 years of existence, it has trained some of the most famous chefs working today as well as thousands of home cooks eager to perfect their culinary skills. Among the Le Cordon Bleu schools, the London branch is one of the oldest with a staff of celebrated master chefs who both influence and are influenced by the gastronomic revolution that has made London a foodies paradise.