The six sections of the book are:
--Temptingly Rich Cakes, featuring recipes such as Chocolate Delight and Chocolate Raspberry Cake
--Tarts to Die For, from Crunchy Chocolate-Almond Tart to Chocolate Tart topped with Caramelized Apple
--Mouth-watering Mousses & Creams, from Irish Coffee Cream to Chocolate Fondue
--Iced Desserts & Sweet Drinks, from Chocolate Ice Cream Sundae to Chocolate Granita
--Teatime treats to share, from Brownies to Mini Chocolate Eclairs
--Delicious Mouthfuls, from Chocolate Coated Cherries to Chocolate Praline Truffles
And the almost 170 recipes are supported by 20 special double-page photographic instructional spreads on technique: the best way to do everything from prepare souffle dishes to make and roll out pastry dough.
LE CORDON BLEU is an international cooking school founded in Paris in 1895 and currently with sixteen locations around the world catering to both professional-track students and home cooks.
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