Le Cordon Bleu dessert techniques : [with over 150 recipes from the world's most famous culinary institute] / Laurent Duchene & Bridget Jones
By: Duchene, Laurent
.
Contributor(s): Jones, Bridget.
Publisher: London : Carroll & Brown Publishers, 2002Description: 224 pages : colour illustrations ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 1903258480.Other title: Dessert techniques | Desserts : with over 150 delicious recipes from the world's most famous culinary institute.Subject(s): DessertsDDC classification: 641.86
Contents:
Fruit desserts. Iced desserts. Custards, creams & whips. Souffles, mousses & meringues. Soft cheese desserts. Batters & omelettes. Basic techniques. Cakes & gateaux. Pasteries. Grains. Petits fours. Finishing touches.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 641.86 DUC 2005 (Browse shelf) | 1 | Available | SCAFS,70003,03,CL | |||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 2, BayNo 7 |
641.86 DUC (Browse shelf) | 1 | Available | SCAFS,30003,03,CL | 5000109052 |
"Previously published as Le Cordon Bleu Dessert Techniques by Cassell 1999" - T.p. verso.
Fruit desserts. Iced desserts. Custards, creams & whips. Souffles, mousses & meringues. Soft cheese desserts. Batters & omelettes. Basic techniques. Cakes & gateaux. Pasteries. Grains. Petits fours. Finishing touches.