Making Basis of French Patisserie

The ModernCourse for Cooking Techniques emphasizes creation methods and taste methods of French patisserie as the book about creation of patisserie in series of "e;looking for dreams of Sabrina"e;. The book is clear and easy to understand for green hands who just contact creation of patisserie making. In addition, the book also simply explains making methods for classic emphasizes that are passed down after many years in order to make us really step into the wonderful patisserie kingdom. The book makes us learn the methods of making world-famous French patisserie and lets us make the delicious food that can only made by famous pastry cook in Paris by the step-by-step guidance. the book is created with the joint efforts of French chef from Le Cordon Bleu in Paris, experienced Japanese chef and professors with exquisite skills from branch school in Tokyo. Traditional teaching method of Le Cordon Bleu is to teach specific cooking methods, at the same time, display the process personally. In the meantime, students should carry out practical operations; therefore, cooking techniques can be mastered during practices.