This book from the Le Cordon Bleu provides recipes on French culinary techniques and advanced baking methods.--Ministry of Education website.

Commercial Cooking 10, 20, 30 (2020). There are 100 illustrated recipes, explained step-by-step with 1,400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies; and finally, the basics of pastry.