Le Cordon Bleu

Essential for aspiring culinary professionals and confectioners seriously committed to playing Willy Wonka at home. Those who are brand new to sweet-making can find less-intimidating candy recipes in Mark Bittman’s How To Bake Everything and the Joy of Cooking.

Bread bakers looking to up their game with pro level baking will appreciate having Le Cordon Bleu’s recipes and methods adapted for the home kitchen, although some additional effort in sourcing ingredients and converting temperatures from Celsius will be necessary for American bakers.

A worthy primer for anyone desiring to produce pastries in the French tradition. This book will challenge and delight the committed, experienced home baker; its lavish illustrations make it a delight to peruse.