Know Your Macaron From Your Macaroon With New Cookbook

For those who want to know their macaron from their macaroon, Le Cordon Bleu' has launched a cookbook collection to help - one that goes to the very heart of classic French P'tisserie and Baking techniques. 

Le Cordon Bleu has been educating chefs across the world in the delicate art of French P'tisserie and Baking for over one hundred years, and with the launch of P'tisserie & Baking Foundations, alongside P'tisserie & Baking Foundations: Classic Recipes, they have extended that education to anyone with a passion for classic French cooking techniques.

These cookbooks are more than just recipes, they are the doorway to mastering the self-same P'tisserie and Baking techniques taught at every Le Cordon Bleu school around the world. Now is the time to dream of France, as you prepare classic dishes such as croissants, éclairs and the humble macaron…

P'tisserie & Baking Foundations

Le Cordon Bleu P'tisserie & Baking Foundations presents the definitive concepts and skills of classic French P'tisserie, with nearly 450 finely detailed, step-by-step photographs demonstrating complete techniques. This extensively researched book follows the evolution of French pastry, from the earliest preparations through 20th century decadence, to modern technology’s influence on today’s chefs.

Beginning with the fundamentals for preparing basic doughs and creams, the book progressively works towards more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making this book an inspirational and authoritative resource for any aspiring chef.

P'tisserie & Baking Foundations: Classic Recipes

Le Cordon Bleu P'tisserie & Baking Foundations: Classic Recipes features 141 recipes that have been carefully selected by the Chefs of Le Cordon Bleu as the culmination of the history and evolution of French P'tisserie and Baking techniques.

Through these recipes, we learn how these traditional techniques have evolved over time, embracing new technologies and ingredients, while always maintaining the traditional elements that define French P'tisserie. These recipes are timeless and, when prepared with classic techniques, offer an insight into how French P'tisserie evolved from p'te à choux to the ever popular éclair. 

To be among the first in Australia to get your hands on these essential guides to French cuisine, Le Cordon Bleu will be selling this special cookbook collection, and a free Le Cordon Bleu chef's tea towel, for $95.00 at the Melbourne Good Food and Wine Show, from June 7th-10th, at the Melbourne Convention Exhibition Centre.