Le Cordon Bleu Bakery School: 80 Step-by-Step Recipes for Bread and Viennoiseries

Featuring 80 recipes for breads and viennoiserie, the latest cookbook from famed culinary school Le Cordon Bleu (following Le Cordon Bleu Chocolate Bible) offers home bakers a detailed, illustrated guide to mastering the baking techniques of professionals. After information on ingredients, pre-fermentation methods, fermentations, and the basic steps of making bread, the book offers chapters on traditional, aromatic, regional, and international breads, ranging from baguettes to bao buns. There’s also a chapter on snacks with recipes such as bagels, Neapolitan pizza, and spent grain muffins. The last chapter on viennoiserie features a variety of delectable items to make with brioche, croissant dough, and puff pastry. The clear instructions and step-by-step photos will guide bakers through recipes, which are rated by difficulty level. There are also tips on how to recreate bakery conditions such as methods for adding steam to the proofing and baking process. The recipes, however, call for specific French flours, and equivalent alternatives are not listed.