Table of Contents

I. Cookies (Biscuits)
II. Cakes (Gateaux)
III. Entremets? (Entremets)
IV. Tarts? (Tartes)
V. Desserts (Desserts
VI. Bread and Pastries (Pain et Viennoiseries)
VII. Ice Creams and Sorbets (Les Glaces et Les Sorbets)
VIII. Recettes Regionale (Regional Recipes)
IX. Other Preparations (Autres Préparations)
X. Candies (Confiseries)
XI. Chocolate (Chocolat)
XII. International Patisserie (Patisserie Étrangere)
XIII. Conversion Charts

About the Author

Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.

Reviews

I. Cookies (Biscuits) II. Cakes (Gateaux) III. Entremets? (Entremets) IV. Tarts? (Tartes) V. Desserts (Desserts VI. Bread and Pastries (Pain et Viennoiseries) VII. Ice Creams and Sorbets (Les Glaces et Les Sorbets) VIII. Recettes Regionale (Regional Recipes) IX. Other Preparations (Autres Preparations) X. Candies (Confiseries) XI. Chocolate (Chocolat) XII. International Patisserie (Patisserie Etrangere) XIII. Conversion Charts