Le Cordon Bleu's Pastry School: 100 step-by-step recipes explained by the chefs of the famous French culinary school Hardcover – Illustrated, 30 Aug. 2018

You will need some basic skills to use this book but be patient with yourself and have a try at some lovely patisserie recipes

Step by step explanation, even more detailed than expected.Useful glossary. Includes most of the pillars of pastry.

Happy with the produce and the delivery service

One of the best books out

The book arrived a day later than expected, but as i'm in Italy i's not a big problem. The book arrived in perfect conditions, very well packed.I've not tried anything yet, but the recipes seem really good, and the step by step pictures are well done. Overall pictures are beautiful.The book uses the metric system, a really big plus for me.As mentioned by another customer, the pictures in the description of this book on Amazon's page are not from this book, but actually from the "Chocolate Bible" by the same Le Cordon Bleu. Only the Cover is right. For the correct index refer to the other customer's review with pictures.Really nice to finally have all these masterpieces of French pastry in a language i can understand: Le Cordon Bleu, Ferrandi and Christophe Felder are really nice addition to my pastry collection. Keep them coming!!!

This is a substantial baking book that covers many of the standard pastry and patisserie staples - from different types of meringue, to madeleines and financiers, and to the more complex entremets.Initially, however, I feel that there is little inspiration and 'Le Cordon Bleu's Pastry School' pales in comparison to 'French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts'.I haven't yet baked anything from the book, so can't comment on the accuracy and quality of the recipes. But every recipe includes a clear step-by-step process, accompanied with a series of step-by-step photos (a pretty standard format for this type of cookbook).Most recipes are also accompanied by a related fact or tip, such as an explanation of the difference between almond cream and frangipane.However I find the content to be somewhat inconsistent and jumps between inaccessible and very basic - while some of the ingredients will be hard to obtain (like yuzu marmalade), there is a section that describes equipment and ingredients, including a description of what a rolling pin is ("a cylindrical cooking utensil") and a photo of a block of butter simply labelled "butter." There are also photos of eggs, flour, sugar, and vanilla pods, all appropriately labelled. This feels horribly out of place, and really of no use.There also appears to be a bit of an over reliance on gelatine throughout the recipes, but that may just be a personal preference.Overall, 'Le Cordon Bleu's Pastry School' has given me some ideas and inspiration (mango muffins, coconut macaron, coconut and ginger religeuse), and will definitely supplement my existing baking book collection. But I would thoroughly recommend Ferrandi's offering, and Christophe Felder's 'Patisserie: Mastering the Fundamentals of French Pastry' instead.

A great looking book, perfect for beginners. Unfortunately, al lot of the recipes require ingredients and equipment that an average single person is not likely to have. Not really for dabblers or those on a budget.

I am so pleased